Pork Belly Laulau

Ingredients

• 300 g Pork Belly
• 120 g Black Cod
• 12 pcs Taro Leaves
• 4 pcs Ti Leaves
• 2.25 tsp Alaea Salt
• 1 cups Short Grain Rice
• 1 pcs Lemon
• 1.25 cups Water

Method

1. Rinse {short_grain_rice} under cold water until the water runs mostly clear, then drain well so the grains cook up tender and distinct.
2. Combine {short_grain_rice} and {water} in a small pot, bring to a boil over medium-high heat, add a pinch of {alaea_salt}, cover, reduce to low heat, and cook until the liquid is absorbed and the rice is tender.
3. Lay overlapping {ti_leaves} on the work surface, stack {taro_leaves} on top, season with {alaea_salt}, place {pork_belly} and {black_cod} in the center, add more {alaea_salt}, then fold into tight bundles so the leaves steam the filling gently and protect it from direct moisture.
4. Set the wrapped bundles in a steamer over gently simmering {water}, cover tightly, and steam over low heat until the {taro_leaves} collapse into a silky paste and the {pork_belly} is very tender. Check the water level occasionally so the pot does not run dry.
5. Rest the steamed bundles off the heat so the juices settle and the leaves relax, making the laulau easier to unwrap cleanly.
6. Unwrap the bundles, serve with the {short_grain_rice}, and finish with a squeeze of {lemon} and a final light pinch of {alaea_salt} to brighten the rich, savory filling.