Juicy, tender meat wrapped in leafy greens slow cooked to perfection. This deconstructed Crock Pot laulau takes the effort out of making laulau.
Laulau is a traditional Hawaiian meal that consists of meat (pork, fish, beef, chicken) wrapped in lū’au (taro) leaves, packaged in ti leaves, and steamed in an imu (underground oven). Today steaming in an imu has been replaced with a stacked steamer.
When using a stacked steamer each laulau is individually wrapped in foil and placed in the steamer. The water levels need to be monitored and refilled multiple times over the long cooking process.
Looking for another Crock Pot recipe? Check this one out.
With this Crock Pot laulau recipe all you have to do is dump it in, set it, and viola yummy homemade laulau.
What are lū’au leaves?
Lū’au leaves come from the kalo (taro) plant.
What is a kalo plant?
Hawaiians believe in the creation story named Kumulipo. Story goes Wākea, sky father, and Papahānaumoku have a daughter named Ho’ohokukalani. Wākea and Ho’ohokukalani birthed a stillborn son named Hāloa. They bury Hāloa and out of his body grew the kalo plant. Kalo is sacred to the Hawaiian culture. Want to read more about Hāloa? Check this article out.
What is kalo used for?
Kalo is one of the oldest cultivated crops. The root of kalo is most commonly used to make poi (steamed kalo root, pounded, and thinned out with water). The leaves were used to wrap and cook meat.
Can you eat lū’au leaves raw?
NO! The lū’au leaf and the kalo root contain calcium oxalate which makes your mouth and throat very itchy.
What’s in laulau?
Traditional laulau generally consists of
- Salted butterfish
- Lū’au leaf
- Ti leaf
How long do you cook laulau?
Traditional steaming takes 3-4 hours. In a Crock Pot laulau cooks in 4 hours on high or 8 hours on low.
What pairs well with laulau?
- Sticky, white rice
- Lomi salmon (side dish made of diced salmon, tomato, and onion)
- Kālua pig (steamed pork made in an underground oven)
- Haupia (coconut milk based dessert)
Can I freeze laulau?
Yes. Placed cooked laulau in a zip top bag and freeze. You can reheat with the microwave or steaming.
How to make Crock Pot laulau?
Rinse lū’au leaf. Handling raw lū’au leaf may cause skin itch due to calcium oxalate crystals. If you have sensitive skin I suggest using gloves. Trim off the steam of the leaf. Lay half of the leaves in the bottom of the Crock Pot. Add fillings of choice (pork, beef, chicken). Season with Hawaiian salt. Cover with remaining lū’au leaves. Pour water in to pot. Cook for 8 hours on low or 4 hours on high.
- 1 pound taro leaves, divided
- 1 ½ pound stew meat
- 1 pound pork, cubed
- 1 tablespoon Hawaiian salt
- 2 cups water
- Rinse lū’au leaf. Trim off the steam of the leaf.
- Lay half of the leaves in the bottom of the Crock Pot.
- Add fillings of choice (pork, beef, chicken).
- Season with Hawaiian salt.
- Cover with remaining lū’au leaves.
- Pour water in to pot.
- Cook for 8 hours on low or 4 hours on high.
Handling raw lū’au leaf may cause skin itch due to calcium oxalate crystals. If you have sensitive skin I suggest using gloves.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 134mgSodium: 886mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 44g
Nutrition information isn’t always accurate.
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