This recipe for Oven Baked Ono Laulau, by Leo Valeros, is from Our Recipe Collection Book Three,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2-3 lbs. pork butt 1/2 lb. salt butterfish or salmon 2-3 bunches taro leaves 6 large ti leaves (opitonal)
Soak fish in fresh water before cooking if too salty. If using unsalted fish, add some hawaiian salt to taste.
Cut pork butt into 1 1/2 inch chunks. Clean large veins. Rinse ti leaves.
Line a 9 x 13 inch pan with aluminum foil and lay 3 ti leaves on bottom. Mix pieces of pork, fish, and taro leaves in the pan and cover top with rest of ti leaves. Cover pan tightly with aluminum foil so steam does not escape.
Bake in 325º oven for 4 hours. Mesh ingredients together before serving.