Pork Uala Pan Laulau Recipe

Pork uala pan laulau gives the archive a practical pan-baked version of laulau flavors. It is useful because it keeps the taro-leaf, pork, and sweet-potato combination accessible without requiring individually wrapped parcels.

If you enjoy this style of Pacific cooking, you may also want to try laulau, beef luau.

Ingredients

• 1 pound taro leaves, stems peeled
• 1 pound sweet potato, diced
• 1 pound pork butt, cut into chunks
• 1 teaspoon Hawaiian salt
• Ti leaves or foil for lining and covering

Instructions

1. Preheat the oven to 350 F.
2. Wash the taro leaves and stems, then peel the stems and cut them into pieces.
3. Dice the sweet potato and pork into chunks.
4. Mix the pork, sweet potato, taro stems, and salt together.
5. Line a baking dish with ti leaves or foil, add half the taro leaves, then the pork mixture, then the remaining leaves.
6. Cover tightly and bake until the pork is tender and the leaves are dark, soft, and fully cooked.

Helpful Tips

• Cover tightly so the laulau steams and stays moist.
• The taro leaves should be fully tender before serving.

FAQ

Is this the same as wrapped laulau?

It has similar ingredients and flavor, but it is baked as a pan dish instead of individual parcels.

Can foil replace ti leaves?

Yes. Ti leaves add aroma, but foil helps hold steam when ti leaves are not available.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	11 kcal
Fat	4.7 g
Saturated Fat	0 g
Carbohydrates	14.1 g
Protein	20.7 g
Sodium	357.2 mg
Cholesterol	43.3 mg