• Cooking Time: 240
  • Servings: 6-8
  • Preparation Time:


As I mentioned before that the taro has been the traditional food of Hawaiians for centuries, not only its roots but also the leaves.

This recipe we found in Numba 1 Hawaiian Cookbook which was published in 1978 by Hui O Hawaii of San Fernando Valley.


  • 5 pounds taro leaves*
  • 4 pounds pork butt
  • Hawaiian salt* to taste
  • 2 pounds salted butterfish
  • 48 ti leaves*


  • Cut pork butt and butterfish into 16 pieces.
  • Wash taro leaves cutting off the stem and the large vein from each leaf. Wrap one piece of each meat into two or three taro leaves.
  • Arrange three ti leaves on table crossing each leaf making a circle. Place taro wrapped pork and butterfish in center of ti leaves, bringing ti leave ends up and together and tie together tightly with string. Cut excess ti leaf stalks.
  • Arrange on a rack of a large steam pot with a tight cover. Add water and steam for 4 hours. Yield 16 servings.
  • Note: Ti leaves should not be eaten, not because they are poisoness, but they make an excellent laxative.
  • *Taro leaves can be purchased at some supermarkets or on line, while ti leaves can be purchased from your local florist or on line.

Categories: Fish  Main Dish  Misc. One Dish  Pork  Steamer 

Author Credit: by Hui O Hawaii of San Fernando Valley, Numba 1 Hawaiian Cookbook

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