7 Steps to Make Delicious Taro Leaf Rolls at Home

Taro leaf rolls, also known as Laulau, are a traditional Hawaiian delicacy that perfectly blends savory and earthy flavors. Imagine tender taro leaves enveloping succulent pork, seasoned with just the right amount of salt and a hint of smoky sweetness. This dish is not just a meal; it’s a cultural experience that brings the spirit of the islands to your table. In this recipe, I’ll show you how to recreate this authentic dish in your own kitchen, step by step, ensuring a result that will impress your family and friends.

Quick Information

Prep Time: 30 minutes
Cook Time: 3-4 hours
Total Time: 3.5-4.5 hours
Difficulty Level: Medium
Servings: 6-8
Calories: 450-550 per serving

Ingredients You’ll Need

• 1.5 lbs pork shoulder, cut into 2-inch cubes
• 1.5 lbs lu’au (taro) leaves, fresh or frozen (thawed)
• 2 tbsp Hawaiian sea salt (or kosher salt)
• 1 cup water
• Optional: 1 tbsp liquid smoke
• Optional: 1/2 cup coconut milk for added richness

Equipment Needed

• Large pot or steamer
• Butcher’s twine or cooking string
• Large bowl
• Cutting board
• Sharp knife

Step-by-Step Instructions

1. **Prepare the Taro Leaves:** Wash the taro leaves thoroughly. If using fresh leaves, remove the stems and any tough veins. If using frozen, ensure they are fully thawed and drained.
2. **Season the Pork:** In a large bowl, combine the pork cubes with the Hawaiian sea salt (and liquid smoke, if using). Mix well to ensure the pork is evenly coated with the seasoning.
3. **Assemble the Rolls:** Lay out 3-4 taro leaves, overlapping slightly to create a base. Place a portion of the seasoned pork in the center of the leaves.
4. **Wrap the Pork:** Fold the taro leaves around the pork, creating a tight bundle. Secure the bundle with butcher’s twine to keep it intact during cooking.
5. **Steam or Boil:** Place the wrapped rolls in a large pot or steamer. Add water to the pot, ensuring it reaches about 1-2 inches up the sides of the rolls. If steaming, ensure the water level is below the steamer basket.
6. **Cook the Rolls:** Cover the pot and cook on low heat for 3-4 hours, or until the pork is extremely tender and the taro leaves are fully cooked. Check the water level periodically, adding more as needed to prevent the pot from drying out.
7. **Rest Before Serving:** Once cooked, remove the rolls from the pot and let them rest for about 10-15 minutes before serving. This allows the flavors to meld together.

Pro Tips for Success

• **Choosing Taro Leaves:** Fresh taro leaves can sometimes cause itching if not cooked properly. Ensure they are cooked thoroughly to neutralize any irritants. Frozen taro leaves are often pre-treated, reducing this risk.
• **Salt is Key:** Hawaiian sea salt is coarser and has a unique flavor. If you can’t find it, use kosher salt but adjust the quantity to taste.
• **Don’t Rush the Cooking:** The long cooking time is essential to tenderize the pork and fully cook the taro leaves. Don’t be tempted to shorten it.
• **Adding Coconut Milk:** For a richer, creamier flavor, add 1/2 cup of coconut milk to the pot during the last hour of cooking.
• **Storage:** Leftover taro leaf rolls can be stored in the refrigerator for up to 3 days. Reheat by steaming or microwaving.

How to Serve and Present

Traditionally, taro leaf rolls are served with poi (pounded taro root) and lomi salmon (salted salmon with tomatoes and onions). To present the dish, carefully remove the twine and place the taro leaf roll on a plate. Garnish with a sprig of fresh parsley or a small dollop of coconut cream. The earthy green of the taro leaves against the tender pork makes for a visually appealing dish.

Variations to Try

• **Chicken or Beef:** Substitute the pork with chicken thighs or beef chuck for a different flavor profile. Adjust cooking time accordingly.
• **Vegetarian Option:** Replace the pork with smoked tofu or a mix of vegetables like sweet potatoes and mushrooms.
• **Spicy Kick:** Add a pinch of chili flakes or a dash of your favorite hot sauce to the pork filling for a spicy twist.

FAQ Section

Q: Can I use an Instant Pot to cook taro leaf rolls?

A: Yes, you can. Place the rolls in the Instant Pot with 1 cup of water and cook on high pressure for 60-75 minutes, followed by a natural pressure release.

Q: How do I know if the taro leaves are cooked properly?

A: The taro leaves should be very soft and tender, almost melting in your mouth. If they are still firm or have a slightly bitter taste, they need to cook longer.

Q: Can I freeze taro leaf rolls?

A: Yes, you can freeze them. Wrap them tightly in plastic wrap and then in foil. They can be stored in the freezer for up to 2 months. Thaw completely before reheating.

Q: Where can I find taro leaves?

A: Taro leaves can be found at Asian supermarkets or specialty stores. If you can’t find fresh leaves, frozen taro leaves are a good substitute.

Q: What if I don’t have butcher’s twine?

A: You can use cooking string or even strips of banana leaves to tie the rolls together. Just make sure the material is food-safe and can withstand the cooking process.

Conclusion

Making taro leaf rolls at home is a rewarding experience that allows you to connect with Hawaiian culture and cuisine. By following these simple steps and pro tips, you can create a dish that is both authentic and delicious. Gather your ingredients, embrace the process, and prepare to be transported to the islands with every bite. Share your results in the comments! You might also enjoy trying Kalua Pig or Hawaiian Butter Mochi for another taste of the islands.