Easy laulau

Yield: 10 Servings

6 ea To 8 Ti leaves 3 lb Boneless pork beef or chickn
1 lb Salted butterfish; soaked 2 ts Liquid smoke
4 lb Frozen luau leaves; thawed

-and drained Cut and discard stems from ti leaves. Wash leaves; do not dry. Cut meat into 1 inch chunks. Rinse butterfish and remove skin; cut into bite-sized pieces. In a large bowl mix meat with fish with liquid smoke. Line a large baking pan with foil; lay 3 to 4 ti leaves in pan. Add half of the luau leaves. Arrange meat mixture evenly on luau leaves; put remaining luau and ti leaves on top. Cover pan tightly with foil. Bake in oven at 350~ for 3 hours. Source: 100 Years of Island Cooking by Hawaiian Electric Company Formatted by: Dorie Villarreal