Lunch: Lau Lau

This recipe includes fertility superfoods such as:

Salmon

Health and fertility benefits of Lau Lau

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.

Ingredients

6 pounds taro leaves
4 pounds pork butt, diced into 2-inch cubes
3 tablespoons Hawaiian sea salt
2 pounds salt cod or salmon, cut into 12 to 14 cubes
30 ti leaves, middle ribs removed and reserved

Instructions

Cut the stems off the taro leaves as close to the rib as possible without making a hole. Reserve the stems and stack similar size leaves together in piles of about 8 to 10 leaves each. There should be enough leaves for about 15 piles. Chop the reserved stems and set aside. Toss the pork with the salt in a large bowl. Evenly distribute the pork, chopped taro stems and salt cod among the taro leaf piles. Wrap each package into a tight bundle like a present, then wrap each taro bundle again in 2 ti leaves. Tie the whole package with ti leaf ribs or kitchen twine, making sure it is secure. Place in a traditional imu or in a steamer on the stovetop. Steam until cooked through, 3 to 4 hours.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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