First, prep the two types of leaves. LUAU LEAVES: take the luau leaves and wash them thoroughly one by one. Chop off the bottom of the stem that extends past the bottom of the leaf. Chop that stem into ½-inch pieces and set aside. TI LEAVES: wash the Ti leaves and pat dry. Remove the main/thickest vein that runs through the center of the Ti leaf. Removing the vein allows the Ti leaf to be more pliable/easy to fold as you will be using it to wrap the fillings. Set aside.

Stack 3-5 Luau leaves on the counter. Arrange them so that the biggest leaf is on the bottom and the smallest leaf is on top.

In the center of the leaf, put a few chunks of pork butt and butterfish. Add 2-3 pieces of each cubed carrot and purple Okinawan sweet potato. 1 cube of pork belly if using. Add several of the chopped Luau leaves stems. Sprinkle over Hawaiian sea salt.

Use the Luau leaves to fold and wrap all the fillings in a tight bundle.

Next, wrap the Ti leaves around the Luau leaf bundle. Use the Ti leaf ends to tie a topknot. Use a string to tie/secure the bundle if the ends are too short.

Put the wrapped Lau Lau in a steamer. Steam for three to four hours till nice and tender. Remove the Ti leaf (you can’t eat the Ti Leaf) and serve.

It goes great with rice and/or Poi if you can find some. Also, put some dashes of Kimo’s ONO Grinds Chili Pepper Water.