Megan's Lau Lau

This is a great recipe from my friend Megan. She has relatives in Hawaii where this recipe originated. She has since modified it to make it with salmon, tuna, pork, or beef. I will be getting photos to post soon. This is a lovely dish and kids love it!

Ingredients:
Boneless pork roast, Salmon, Beef roast or Tuna steak.
1 bag Taro leaf or 3 bags fresh spinach.
Tin Foil

Cut the meat into 3x3 or 4x4 inch squares. Salt it a lot. Wrap the meat in the tao leaf or spinach until it is thickly covered. Next wrap the covered meat in tin foil.

Steam it in the conventional oven or roaster oven:
Oven method: Fill baking pan half full with water, place the meat on a rack that can fit in the pan. Don't let the Lau Lau touch the water. Cover the entire pan with a lid or tin foil. cook at 350 - 375F until meat is completely cooked and tender. 3-4 hours.
Steamer: Follow your manufacturer directions for your steamer.
Roaster: Set the temperature to 350F Add water to the bottom of the roaster. Put the rack in and add the Lau Lau. Cover and cook for 3 hours.

The Lau Lau will be done when you can cut into the packet with a fork. The Taro leaf or spinach will have melted onto the meat. Serve with rice or poi, and sweet potato.