I've always loved Pacific Islander foods, and in particular, Hawaiian cuisine. It's hard for me to pass up Kahlua Pork, traditionally prepared in an imu, or earthen pit oven, and served at gatherings. Stones are heated in the burning wood for hours to maximize heat, then spread out. Banana leaves or similar line the pit, the pig is placed with some hot stones inserted to aid in thorough cooking, then more leaves cover the meat. Earth covers the top, and it cooks for several hours until done. The meat falls off of the bones, and melts in your mouth.
My choice for today was a different vegetation-wrapped specialty, prepared on a much smaller scale. It's called lau lau. It is comprised of pork and salted butterfish (or black cod) wrapped in taro and ti leaves, then packaged with a string. The portions are steamed to perfection. Once ready, the string and ti leaves are discarded, and the rest is served as a small package, often with plain rice. Here I show it with a cabbage slaw and Hawaiian macaroni salad, where potato is mashed and added for a creamy texture.
Lau Lau needs to be eaten hot, so that the juices and smooth textures melt in your mouth. This traditional dish is such a treat! Savory, juicy, and packed full of flavor and texture.
I ordered mine with a side of lomi lomi salmon. It's a side dish of salted salmon, yellow onion, green onion, and tomatoes, all diced and mixed together. The only liquid is the residual liquid from the tomatoes. Lomi Lomi Salmon has a beautiful fresh flavor to it, as it's not prepared with an acid like ceviche would be. Some use it as a salsa for the Lomi Lomi, but I prefer to consume it first as an appetizer.
It's fun to watch the entire process unfold before you at a luau or other party. Folks are encouraged to help, making the effort far more communal. If Kahlua Pork is included, there will be plenty of time to talk, dance, and share with the others.
Mahalo!
(All images are property of the author, and were consumed with a lust for life)
