Sam Choy Lau Lau

Name: Sam Choy Lau Lau
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound pork butt, cut into 1-inch cubes; 1 tablespoon Hawaiian sea salt; 8 ti leaves; 1 pound collard green leaves

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Level: Intermediate

Total: 3 hr 30 min
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 3 hr 30 min
Active: 30 min

Yield: 4 servings

Ingredients

1 pound pork butt, cut into 1-inch cubes

1 tablespoon Hawaiian sea salt

8 ti leaves

1 pound collard green leaves

Directions

Special equipment:

kitchen string

Fill a large steamer with water and bring to a boil. Sprinkle the pork with the sea salt. Arrange 2 ti leaves in an X on a flat surface for each of the 4 servings.
On another work surface, stack 2 to 3 collard leaves. Place a quarter of the pork onto the center of the collard leaves. Wrap the pork up securely with the collard leaves, folding the sides over the filling first, then rolling them up like a burrito. Place the bundle on one of the ti leaf Xs and tie the ends of the leaves together with string. Repeat with the remaining pork, collard leaves, and ti leaves.
Place the bundles in the steamer and steam until a fork passes easily through the leaves and filling, about 3 hours. Serve, and let diners remove their ti leaves before eating.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.