Yield: 1 Servings

Measure Ingredient
⅓ pounds Butterfish or salmon
1 pounds Pork butt (brisket o.k)
16 eaches Luau leaves (see substitute)
8 eaches Ti leaves

Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed.

Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours. **** you may substitute 1 to 1½ lb. spinach for luau leaves. Formatted by: Dorie Villarreal

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