Ingredients:

  • 2 lbs pork shoulder, trimmed of excess exterior fat
  • 2 tbsp Hawaiian sea salt
  • 12-16 large taro leaves
  • 8 large ti leaves
  • 4 oz salted butterfish

Instructions:

  1. Rub the trimmed pork shoulder portions generously with Hawaiian sea salt. Note: Massage the salt in to ensure full coverage
  2. Place a small piece of salted butterfish atop each pork portion to add traditional briny depth.
  3. Lay two ti leaves in a cross shape on your workspace and place 3-4 overlapping taro leaves on top.
  4. Set the seasoned meat in the center and fold the taro leaves over the meat. Note: Ensure the pork is completely encased in taro
  5. Wrap the ti leaves tightly around the bundle and secure with butcher's twine to create a sealed chamber.
  6. Place bundles in a steamer basket over boiling water.
  7. Cover tightly and steam on medium low heat for 3 hours until the leaves are dark and the meat is tender.
  8. (Optional IP Method) Cook in an Instant Pot on High Pressure for 90 minutes with 1 cup of water.
  9. Let the bundles rest for 10 minutes until the internal heat settles before unwrapping.