Lau Lau

Ingredients:
1/2 pound Salt Butterfish, rins several times to remove salt
1/2 pound Pork Butt, cut into 1 inch cubes
4 boneless Chicken Thighs
1 tablespoon Hawaiian Sea Salt
8 leaves Ti Leaves
1 pound Taro Leaves

Preparation:

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string. Place the bundles in a large steamer, and steam for 3 to 4 hours.