This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013) (Learn how and when to remove this template message)
Laulau is a Native Hawaiian cuisine dish. The traditional preparation consisted of pork wrapped in taro leaves (also known as luau leaves). In old Hawaiʻi, laulau was assembled by taking a few leaves and placing a few pieces of fish and pork in the center. In modern times, the dish uses taro leaves, salted butterfish, and either pork, beef, or chicken and is usually steamed on the stove. Laulau is a typical plate lunch dish and is usually served with a side of rice and macaroni salad.
In the classical preparation, the ends of the luau leaf are folded and wrapped again in the leaf. When ready, all the laulau is placed in an underground oven, called an imu. Hot rocks are placed on the dish and covered in banana leaves and buried again. A few hours later the laulau is ready to eat.
Similar Polynesian dishes include Tongan lupulu (containing corned beef) and Samoan palusami and faiʻai (which can contain fish, eel, shrimp, or other seafood alone or in combination).
- Laudan, Rachel (1996). The Food of Paradise: Exploring Hawaii's Culinary Heritage. Seattle: University of Hawaiʻi Press. ISBN 0-8248-1778-8. Archived from the original on 2016-08-22. Retrieved 2020-02-23.
- Kam, Nadine. "Honolulu Star-Bulletin Features". starbulletin.com. Retrieved 2008-06-16.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|