Served as main course. Non-vegetarian dish.

1/3 lb Butter-fish or Salmon

1 lb Pork Butt (Brisket)

16 Luau Leaves

8 Ti Leaves

Cut fish into 4 pieces and soak in water for 70 minutes. Cut pork butt into 4 pieces. Prepare luau leaves by stripping outer skin of stem and leaf veins to prevent itching in throat when consumed. Wash and remove tough ribs from Ti leaves. Lay 2 ti leaves on cutting board. Place 4 luau leaves in center. Place a piece of pork and a piece of fish on luau leaves. Fold luau leaves over meat and fish to form a bundle. Tie ends of ti leaves and steam for 3 to 4 hours.

Serves: 4

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