INSTANT POT HAWAIIAN LAULAU

Hands down my favorite Hawaiian dish is the laulau. Chunks of fatty pork enveloped in luau leaves and seasoned with Hawaiian sea salt. Serve it with a side of rice, poi, lomi salmon, and ahi poke and you've got yourself an ono Hawaiian feast. It's heavenly!!!
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INGREDIENTS:
2 bags of luau leaves (around 24 pieces), thoroughly washed and cleaned
4 lbs of pork butt cut into 2-3 inch chunks
2 sweet potatoes cut into 1/2 inch slices
1-2 tbsp Hawaiian sea salt
Black cod is also common in this dish but is optional.
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#instantpot #laulau

[@carolinenguyen9657]

Thank you. Your way of cooking is much easier to understand. I will try this at home.

[@charlottewagner2411]

Thanks for sharing! Excellent demo on how to prep taro leaves and stems. I used to make laulau with ti leaves and steaming the bundles for 3 hours. No more! This is so easy and tasty. Your IP timing of 90 minutes HP, 20 min NR is spot on. It's enough time to eliminate the toxicity of the raw leaves. But the leaves are still firm, not mushy. And the meat is tender. I added salted cod (butterfish) and left out the sweet potato. Mahalo!

[@RoseAustinCooks]

Butterfish is so 'ono too! Definitely adding that next time I make some. Mahalo for watching!

[@Aliiloa2010]

Thank you so much!! My daughter and I made our lau lau da same way. very simple ....🥰

[@RoseAustinCooks]

My pleasure 😊

[@thebigdlu]

Thanks for sharing! Can't wait to try it!

[@RoseAustinCooks]

Mahalo for watching!

[@sazzykinshihokidsfan7545]

That looks so good and tasty enjoy it

[@RoseAustinCooks]

Thank you❤️

[@sazzykinshihokidsfan7545]

@@RoseAustinCooks your welcome

[@thelatebloominggardener2479]

Thank you!!!❤

[@RoseAustinCooks]

You are so welcome!

[@kalait.690]

yessss!!!!! i can’t wait to make it! thank you for sharing! 😍😍😍 sooo onolicious!

[@RoseAustinCooks]

Yay! Let me know how it turns out. Hope you enjoy it😊❤️

[@chrisignacio8422]

Nice job! Thanks for sharing this. Aloha from the Big Island!

[@RoseAustinCooks]

Thanks for watching!

[@GohAhweh]

Beautiful Thank You🧚‍♀️

[@Chainyanker007]

Need to add a chunk of (slightly) salted salmon or cod. I’ll try with my coming soon crop of Molokai sweet potato. Adding stems is a good idea, I’ll try that.

[@seemorebutts3428]

Very nice and helpful. I will be making them in a while. KTA usually has Luau leaves for the person down below if you are on the Big Island. In my past making Lau Lau somewhere along the line on one of our tv shows they drizzled a little sesame seed oil on the pork and also a few chunks of pork belly which my son and I love that fat which melts like buttuh. Tanks ha?!!

[@Manaviecreations]

I got plenty ti, e komo mai ☺️❤️ Mahalos

[@kahele808]

Mahalo girl! This Maui wahine has never made laulau before 😬 shhhh… I think this looks doable and ono!

[@RoseAustinCooks]

Hey girl! Definitely try it out. So easy, ono, and way faster too.

[@christinaalameda6206]

Awwwww Thank You looks so Ono Aloha Chrissy Honolulu Hi 💜⚘🌿🤗

[@RoseAustinCooks]

Mahalo Chrissy!

[@raenixon7711]

Thank you making it NOW 🙌🏾

[@RoseAustinCooks]

You’re welcome 😊. Hope you enjoyed it!

[@raenixon7711]

@@RoseAustinCooks i forgot to pop the seal but waited the 20 mins n bugga was onos!!!

[@RoseAustinCooks]

I’m so happy you enjoyed it!!!!

[@nrawson66]

Where do you buy your Luau leafs from? Times only has small bags, so I’m looking for other options. Thanks!😘

[@RoseAustinCooks]

Foodland carries them sometimes

[@charlottewagner2411]

Try Don Quijote.

[@lazybeastz182]

ahhahha i knew someone was gonna try dis shiz with instant pottie

[@kaipothomas5965]

Have you used a Ninja Foodi for the Insta pot? Also was your pressure on HI or Low for 1.5 hours?

[@RoseAustinCooks]

HI Kaipo! No, I don't have a Ninja foodi, just a instant pot. It was on high pressure for 1.5 hours.

[@laniesider2586]

What can I substitute taro leaves with? Here in Florida can’t find any?

[@RoseAustinCooks]

My guess would be swiss chard, but I honestly haven't tried it before.

[@CIciMAmi808]

Collard greens is a great replacement

[@HATINTHEKAT]

I like wrapping the pork and black cod in a few mustard green leaves, then wrapping all of that in collard green leaves, how many leaves you use of each is your preference, but I think the collard greens and mustard greens really go well as Substitutes. Of course you can just do only collard greens also, or Swiss chard and collards, all up to you

[@laniesider2586]

@@HATINTHEKAT thank you 😊

[@HATINTHEKAT]

@@laniesider2586 no problem, enjoy! I just made a big batch for meal prepping and they came out great! I used pork shoulder, pork belly I had leftover, and some black cod, and this time I added some minced garlic and finely diced onion and it was great, and a hit with my girlfriends coworkers who are always trying my foods lol 😂

[@kelinapalmer3512]

My instant pot says food burning. Is that normal and just proceed

[@harbercallejo6034]

Can this be prepared (uncooked) then frozen, then cooked latter?

[@pusakuching]

You may need to add more water!

[@greenbanana2332]

@@harbercallejo6034 : typically you cook, then freeze. To reheat from frozen, steam or IP.

[@kanaletumlinson]

Cheee heee lookin so ono

[@RoseAustinCooks]

Mahalo!