1/3 lb Butterfish or salmon
1 lb Pork butt (brisket o.k)
16 Luau leaves (see substitute)
8 Ti leaves
Cut fish into 4 pieces and soak in water for 70
minutes. Cut pork butt into 4 pieces. Prepare luau
leaves by stripping outer skin of stem and leaf veins
to prevent itching in throat when consumed. Wash and
remove tough ribs from Ti leaves. Lay 2 ti leaves on
cutting board. Place 4 luau leaves in center. Place a
piece of pork and a piece of fish on luau leaves. Fold
luau leaves over meat and fish to form a bundle. Tie
ends of ti leaves and steam for 3 to 4 hours. **** you
may substitute 1 to 1 1/2 lb. spinach for luau leaves.
Formatted by: Dorie Villarreal
