How to Make Hawaiian Laulau in Utah

you'd be amazed that yuta has this you want some of that fat keep it juicy and the flavor and then you just wrap it like a present this is the new la la steamer fits way more aloha aloha this is brad and i'm malia and today we're going to be making pork laulau we are from the island of maui in hawaii we now live in utah so a few things have changed in the way that we make laulau but we have tried to adapt in a way to make it taste as close as possible to the authentic laula we make back home on maui carol you'll be amazed that yuta has this this is the leaf of the taro so the taro grows the leaf the stem and then the stem has the corn on the bottom and that's where the corn is how you make a poi and then you can use the stem and the leaf to make laulau or other dishes um laulau means the way that we do it is we use the taro leaf pork and hawaiian salt and we wrap it in the taro leaves brad will show the process so if the taro is not cooked properly or the taro leaf is not cooked properly you get almost like a well you get like an itchy throat feeling and it's not good so some people are allergic even if they touch it they can feel that itching sensation so we wear gloves just to prevent that and then you have to make sure you cook your taro or towel leaves or the ha the stem correctly and appropriately to get rid of that itchiness so with these leaves you know you get what you get so sometimes they don't look like on full leaf and this pork was cut so this is pork butt we cut it into one and a half inch cubes we put our salt separate so we don't contaminate the food that's hawaiian salt but if you can't find hawaiian salt you could use kosher salt hawaiian salt has a little bit of sweetness to it though so you'd like you know you put them together you like you know like a handful three or four you know get some fat ones in there you want some of that fat for the keep it juicy and the flavor and then you just wrap it like a present like a package fold it all up and here in utah we don't got tea leaf so you can use a foil so you just wrap it in foil wrap it tight and we double wrap because sometimes the stem comes out of the wrapping however you want to wrap it i just want it wrapped good because you want to keep all those juices in there and you have a la la normally the whole family is out here helping out so it goes by faster because we usually make no less than 50 la la at a time when you have the tealy fit it gives it a little better flavor a different flavor because then you're steaming it in that taro leaf and you get a little bit of that chili flavor now that we've wrapped these we're going to put it in the steamer i'm going to show you how it's how the product gets cooked and it'll be finished this is a lol steamer it's too small for my family so we cap him up put him away this is the new lawl steamer fits way more it's a 55 gallon drum with a burner underneath it filled up with quarter way of water so it builds steam steam will cook this i'll put the lawless in this particular steamer that i have is like a pressurized steamer because i have a ceiling clamp for it you'd like to put a towel or a rag or a cloth over so it catches the the steam the water the lock over it clamps this cover down so you have a pressurized cooker release the pressure need your lighter [Applause] so that'll heat up let it cook for five to seven hours i cook it longer than i think i should cook it because i want the leaf to be cooked all the way through so if you don't cook the leaf all the way through you can get itchy trout a lot of people seem to get itchy trout if it's undercooked i've never had an undercooked la la because i cook it longer than it should be seven hours is like my max on la las in a drum it can cook in four hours i cook it for seven hours i know the thing cook if it's in seven hours this is the drum that we need for our family because our family is bacon and if we're making you want to make for tonight's dinner next week's dinner and maybe a week after dinner so you want to make sure you can put some in the freezer freeze away but anybody can do this find the right drum and knowledge from someone that's teaching you how to do it maybe in a future video i can come and make a video on showing you how to build a drum like this nodding hard to it really simple make sure the fire is off so the steam you want to let the pressure off finished product ready to eat this is the finished product i'm leaving i'll just rip it right open maybe rip it open let's see what the moist is like i'm going to sample that for you folks see the isla fat best part six hours of cooking still moist if you guys want to try get a fork what's mahalo for watching us make pork laulau until next time a hui ho until we meet again you

Channel: 808 In Any State

Views: 25,390

Keywords: Lau Lau, Laulau, Hawaii, Hawaiian, Utah, 808 to 801

Id: SwNXlvI6A9U

Length: 8min 40sec (520 seconds)

Published: Thu Dec 31 2020