KeepItLocalRecipe: Lau Lau & Squid Luau

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Featured Farmer, Kaisen Carrillo of Hanalei Kalo Co., shares his recipes of Laulau and Squid Luau. These dishes contain luau leaf which -you guessed it- can be purchased from Hanalei Kalo Co.. Bonus: luau leaf is full of protein, vitamins, minerals, antioxidants and aloha!


Prep: 30 Mins | Cook Time 4h | Ready in 4h 30m | 4 Servings 


  • 1 lb.  Pork butt
  • ½ lb. Butterfish, salmon or pork belly fat, rinse and remove any excess salt 
  • 16 fresh whole med. size luau leaves
  • 8 Ti leaves 
  • 1 Tbs. Hawaiian Salt


  1. Season the pork and fish/fat with Hawaiian salt 
  2. Rinse the luau leaf and ti leaves.
  3. Place 2 ti leaves in an X on the table, to create 1 serving of Laulau
  4. Open 4 luau leaves stacked flat.
  5. Add a handful of ¼ lb pork pork and ⅛ lb. fish/fat on top the luau leaf and fold closed.
  6. Place each bundle of taro leaves on a set of ti leaves 
  7. Wrap it into a packet and completely enclose ti leaf with foil or tie the ends of the ti leaves together with a piece of string 
  8. Place the 4 servings in a large steamer, and steam for 3 to 4 hours

Squid Luau

Prep time: 30 min | Cook Time: 1h 30min | Ready in 2h | 6 Serving


  • 2 lbs. of Luau Leaf
  • ½ – 1 lb. Squid
  • 2 c. water
  • 1 tsp. Hawaiian Salt
  • 2 c. Coconut milk 


  1. Wash the luau leaf
  2. Remove stems and fibrous part of vein
  3. Place wash leaves in large saucepan and add water
  4. Bring it to a boil, lower heat, and simmer for one hour, stir frequently
  5. Pound squid/octopus to remove slime, boil til tender then cut to bite sizes
  6. Drain luau and add coconut milk, salt, and squid to Luau till desired thickness and sweetness. You can also add brown sugar in if its not sweet enough.
  7. Heat but do not boil.

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