# Wrap Battle

Steamed Pork Wrapped in Taro Leaves (Lau Lau-Style Parcels)

Hawaiian lau lau is a celebration of earthy flavors and clever wrapping. You'll learn how a little leaf origami plus steam turns pork into fork-tender, tropical magic.

- Serves: 4
- Cook time: 3 hours
- Cuisine: Hawaiian
- Meal: Dinner
- Dietary: Dairy-free, Nut-free, Shellfish-free
- Canonical: https://cookwithherb.com/r/steamed-pork-wrapped-in-taro-leaves-lau-lau-style-parcels-c061ce13
- Image: /api/recipes/image-file?pathname=recipes%2Fc061ce13-336a-49c7-ba81-f87e082baf53-1790506300573.png

## Ingredients

- 2 lb pork shoulder, cut into 2-inch cubes
- 2 teaspoons Hawaiian sea salt (or kosher salt)
- 1 teaspoon liquid smoke
- 16 large taro leaves, stems removed
- 4 pieces banana leaves, thawed if frozen, cut into 12-inch squares
- 2 teaspoons soy sauce
- 4 whole scallions, trimmed
- 2 cloves garlic, minced

## Instructions

1. In a large bowl, toss the pork cubes with Hawaiian sea salt, liquid smoke, soy sauce, and minced garlic until evenly coated. Let marinate for 20 minutes while you prep the leaves.
2. Stack 4 taro leaves with stems pointing in, glossy side down. Place a quarter of the seasoned pork and one scallion in the center of the leaf stack.
3. Fold the sides of the taro leaves over the pork, then roll up tightly into a bundle. If a leaf tears, just patch it with a spare. (Herb says: Taro leaves are like culinary duct tape, where there's a gap, there's a solution.)
4. Place each taro-wrapped pork bundle seam-side down on a banana leaf square. Fold the banana leaf tightly around the bundle to make a tidy packet and secure with kitchen twine.
5. Arrange the lau lau bundles in a steamer basket, making sure they are not crowded. Fill a large pot with 2 inches of water, bring to a boil, then reduce to a simmer and set the steamer basket inside.
6. Cover and steam for 2 1/2 to 3 hours, checking every 45 minutes to add water if needed. (Herb says: Steam is the gentle giant of cooking methods, it breaks down collagen for that fall-apart pork texture you can't fake.)
7. Remove the steamed bundles and let them rest for 10 minutes before slicing open. Serve hot, unwrapping at the table for maximum dramatic effect. Season with additional soy sauce if desired.

## Equipment

- Steamer basket
- Kitchen twine