Lau lau, a cornerstone of Hawaiian cuisine, is more than just food; it’s a cultural experience steeped in tradition and flavor. This article will guide you on how to properly eat and appreciate lau lau, transforming you from a novice to a connoisseur of this unique dish. We will explore the history, ingredients, preparation, and, most importantly, the proper etiquette for enjoying lau lau.
Understanding Lau Lau: More Than Just Food
Lau lau represents the ingenuity of Hawaiian ancestors, who utilized readily available resources to create a nourishing and flavorful meal. The name itself, “lau lau,” simply means “leaf leaf,” referring to the taro and ti leaves that encase the dish.
The History of Lau Lau
The origins of lau lau are intertwined with the ancient Hawaiian practice of cooking in an imu, an underground oven. This method allowed for slow, even cooking, imparting a distinct smoky flavor. Lau lau was a staple food, providing sustenance for warriors, farmers, and ali’i (chiefs). Its portability also made it ideal for long journeys and celebrations.
The Essential Ingredients
The primary ingredients of lau lau are pork (traditionally wild pig), salted butterfish (or pork), and taro leaves (lu’au). Ti leaves are used as an outer wrapping to hold everything together. The taro leaves provide a slightly earthy and spinach-like flavor, while the butterfish lends a rich, umami element. The pork, slow-cooked to perfection, becomes incredibly tender and flavorful.
Preparing for the Lau Lau Experience
Before you even take your first bite, understanding the preparation process will greatly enhance your appreciation for lau lau. This dish requires patience, skill, and respect for the ingredients.
The Traditional Imu Method
The traditional method of cooking lau lau involves an imu. This involves digging a pit, lining it with stones, and heating the stones with a wood fire. The lau lau bundles are then placed in the imu, covered with more leaves and earth, and left to cook for several hours. This slow cooking process is what gives lau lau its signature smoky flavor and tender texture.
Modern Cooking Methods
While the imu remains the most authentic method, modern cooks often use pressure cookers, slow cookers, or ovens to prepare lau lau. These methods offer convenience and consistency, although they may not replicate the exact flavor profile of an imu-cooked lau lau. Regardless of the method, the key is to ensure the meat is cooked until it is incredibly tender and falls apart easily.
The Art of Eating Lau Lau
Now, let’s get to the main event: eating lau lau. This is where you’ll learn the proper techniques and etiquette to fully savor this Hawaiian delicacy.
Unwrapping the Treasure
The first step in enjoying lau lau is unwrapping it. The ti leaves serve as a protective layer and are not meant to be eaten. Carefully unfold the ti leaves, revealing the bundle of cooked taro leaves and meat within. Be mindful of the hot steam that may escape as you open the package.
Understanding the Edible Parts
Everything inside the ti leaves, except the ti leaves themselves, is edible. This includes the taro leaves and the meat. The taro leaves will have a soft, slightly slimy texture. Don’t be intimidated by this; it’s part of the unique lau lau experience.
Savoring the Flavors
The best way to eat lau lau is to take a bit of everything – taro leaves and meat – in each bite. This ensures a balanced flavor profile. The combination of the earthy taro leaves, the salty butterfish, and the tender pork creates a symphony of flavors that is both satisfying and comforting.
Complementary Dishes
Lau lau is often served with other traditional Hawaiian dishes such as poi, lomi salmon, and haupia. Poi, made from pounded taro root, provides a starchy base that complements the richness of the lau lau. Lomi salmon, a refreshing salad of salted salmon, tomatoes, and onions, adds a bright contrast. Haupia, a coconut milk pudding, is a sweet and creamy dessert that completes the meal.
Proper Etiquette
When eating lau lau, it’s important to show respect for the food and the culture. Using your hands is perfectly acceptable, especially when eating with poi. Avoid wasting any of the food. Take only what you can eat and savor each bite. It is considered polite to compliment the cook on the deliciousness of the lau lau.
Variations of Lau Lau: Exploring the Possibilities
While the classic pork and butterfish lau lau is the most common, there are many variations that cater to different tastes and dietary preferences.
Chicken Lau Lau
For those who prefer poultry, chicken lau lau is a popular alternative. The chicken is typically seasoned with Hawaiian salt and wrapped in taro leaves and ti leaves before being cooked.
Beef Lau Lau
Beef lau lau offers a richer, more robust flavor. The beef is often marinated in soy sauce and ginger before being wrapped and cooked.
Vegetarian Lau Lau
Vegetarian lau lau is becoming increasingly popular, with options that include tofu, vegetables, or even sweet potato. The taro leaves provide a nutritious and flavorful base for these variations.
Seafood Lau Lau
While salted butterfish is a traditional ingredient, other types of seafood can also be used in lau lau. Fish such as opakapaka (pink snapper) or mahimahi can be wrapped in taro leaves for a lighter, more delicate flavor.
Where to Find the Best Lau Lau
Whether you’re in Hawaii or elsewhere, there are many places to find delicious lau lau.
Local Hawaiian Restaurants
The best place to experience authentic lau lau is at a local Hawaiian restaurant. These restaurants often use traditional recipes and cooking methods, ensuring an authentic flavor. Look for restaurants that specialize in Hawaiian cuisine and have been around for many years.
Lu’aus
Attending a lu’au is another great way to try lau lau. Lu’aus are traditional Hawaiian feasts that feature a wide variety of Hawaiian dishes, including lau lau. They also offer a cultural experience with music, dancing, and storytelling.
Making it at Home
If you’re feeling adventurous, you can try making lau lau at home. There are many recipes available online and in cookbooks. Be sure to source your ingredients from reputable suppliers and follow the instructions carefully.
The Cultural Significance of Lau Lau
Lau lau is more than just a dish; it’s a symbol of Hawaiian culture and hospitality.
A Symbol of Aloha
Sharing lau lau is an expression of aloha, the Hawaiian word for love, compassion, and goodwill. It’s a way to connect with others and share the spirit of Hawaii.
A Connection to the Past
Eating lau lau is a way to connect with the past and honor the traditions of Hawaiian ancestors. It’s a reminder of the ingenuity and resourcefulness of the Hawaiian people.
A Celebration of Community
Lau lau is often served at gatherings and celebrations, bringing people together to share food and friendship. It’s a reminder of the importance of community and the value of shared experiences.
Tips for Enjoying Lau Lau to the Fullest
Here are some final tips to help you enjoy lau lau to the fullest:
- Embrace the experience: Don’t be afraid to try something new and immerse yourself in the Hawaiian culture.
- Ask questions: If you’re unsure about anything, don’t hesitate to ask the cook or server for clarification.
- Take your time: Savor each bite and appreciate the flavors and textures of the dish.
- Share with others: Lau lau is best enjoyed with friends and family.
- Show your appreciation: Let the cook know how much you enjoyed the meal.
Lau Lau: A Culinary Journey
Eating lau lau is a culinary journey that takes you back to the heart of Hawaiian culture. It’s an experience that engages all your senses and leaves you with a deep appreciation for the traditions and flavors of Hawaii. So, the next time you have the opportunity to eat lau lau, remember these tips and savor every moment.
Conclusion: Experiencing the Aloha Spirit Through Lau Lau
Lau lau, with its rich history, unique preparation, and distinct flavor profile, offers a truly immersive experience into Hawaiian culture. More than just a meal, it’s a connection to the past, a celebration of community, and a symbol of aloha. By understanding the nuances of eating lau lau – from unwrapping the ti leaves to appreciating the complementary flavors of poi and lomi salmon – you elevate your dining experience and gain a deeper appreciation for this iconic Hawaiian dish. Whether you’re enjoying it at a local restaurant, a festive lu’au, or even attempting to make it yourself, remember that lau lau is an invitation to embrace the aloha spirit and savor the authentic taste of Hawaii.
What exactly is lau lau and what are its key ingredients?
Lau lau is a traditional Hawaiian dish, characterized by its unique preparation and the delicious flavor resulting from steaming the ingredients wrapped in lu’au (taro) leaves. The most common components include pork, chicken, or fish, or a combination thereof, often seasoned with Hawaiian sea salt.
The key to lau lau’s distinct taste and texture lies in the lu’au leaves themselves. These leaves, along with a small amount of butterfish or salted butter, contribute a savory and slightly smoky flavor that permeates the meat during the slow steaming process. The entire bundle is then wrapped in ti leaves for added protection and moisture retention during cooking.
Why are lau lau leaves important and can they be substituted?
Lu’au leaves are crucial not only for their flavor but also for their role in tenderizing the meat during the extended steaming process. Their inherent moisture content helps to create a humid environment, essential for breaking down the fibers and resulting in exceptionally tender pork, chicken, or fish.
While finding a perfect substitute for lu’au leaves can be challenging, some cooks have experimented with spinach or collard greens as a last resort. However, the distinctive flavor and texture will be noticeably different, and the tenderizing effect will be lessened. The true essence of lau lau relies on the unique properties of the lu’au leaf.
What is the traditional method of cooking lau lau?
Traditionally, lau lau is steamed in an underground oven called an imu. The imu involves digging a pit, lining it with hot rocks heated by a wood fire, and then layering the lau lau bundles within. The imu is then covered with layers of leaves and dirt to trap the steam, cooking the lau lau for several hours.
This method of cooking imparts a subtle smoky flavor and ensures the meat becomes incredibly tender. While many modern adaptations use pressure cookers or steamers on stovetops, the imu remains the most authentic and revered method of preparing lau lau, reflecting the cultural significance of this dish.
How do I properly eat lau lau once it’s cooked?
The proper way to eat lau lau is to carefully unwrap the ti leaves, being mindful as they can be hot. Then, gently remove the lu’au leaves to access the tender meat inside. While the meat is intended to be eaten, the lu’au leaves themselves are also edible, although they might have a slightly bitter taste some people may not prefer.
It’s generally eaten with poi (pounded taro root) or rice, allowing the starchy base to absorb the flavorful juices from the lau lau. Many locals also enjoy adding a dash of Hawaiian chili pepper water or a small amount of sea salt to enhance the overall taste experience. The point is to savor the combination of flavors and textures.
What are some common side dishes served with lau lau?
Lau lau is often served alongside poi, a staple Hawaiian dish made from pounded taro root, offering a slightly tangy and smooth complement to the rich flavors of the lau lau. Rice is another popular alternative, providing a neutral base that absorbs the flavorful juices.
Macaroni salad, a creamy and slightly sweet side dish, is also a frequent accompaniment to lau lau. Other common sides include lomi salmon (salted salmon with tomatoes and onions), and haupia (coconut pudding), offering a balance of flavors and textures in a traditional Hawaiian meal.
Can I make lau lau at home and where can I find the ingredients?
Yes, you can certainly make lau lau at home, although sourcing certain ingredients might require some effort. The most challenging aspect is finding fresh lu’au leaves, which may be available at local Hawaiian markets, specialty grocery stores, or Asian supermarkets in certain areas.
If fresh lu’au leaves are unavailable, you might explore online retailers that specialize in Hawaiian ingredients. Pork shoulder, chicken thighs, or fish are readily available at most grocery stores. Ti leaves are often used for wrapping and can be found in similar locations as the lu’au leaves.
Are there regional variations of lau lau in Hawaii?
While the fundamental concept of steaming meat wrapped in lu’au leaves remains consistent, there are indeed regional variations in Hawaii. For example, some islands might favor using pork, while others might prefer chicken or fish as the primary protein in their lau lau.
Seasoning preferences also vary. Some families may incorporate ginger, garlic, or chili peppers into their lau lau for added flavor complexity. These regional variations reflect the diverse culinary traditions and local ingredients available across the Hawaiian Islands.