Gourmet Laulau


  • 16 large bun long luau leaves or equivalent
  • 1 package thick cut bacon, 2 strips per laulau
  • 1.5 lbs ribeye steak
  • 1.25 lbs meaty pork belly
  • Hawaiian salt
  • 3 medium sized green lāʻī (optional for extra flavor)
  • Heavy Duty Aluminum Foil



1. Wash lūʻau leaf, if not "bun long," de-vein, remove tip
2. Remove hāhā, peel, and chop
3. Cut beef and pork into bite-size cubes
4. Salt meat
5. Wrap meat in bacon.


1. Lay out 2 lūʻau
2. Place bacon-wrapped meat in center
3. Place hāhā around the bacon-wrapped meat
4. Tightly roll lūʻau around meat
5. Wrap half a lāʻī around lūʻau package
6. Roll tightly in foil.

COOK: 1. Steam for 1 hour in pressure cooker or 2 hours in large pot.



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