Laulau

Rinse the taro leaves thoroughly. Trim the thick center stem and tough part of the stalk from each leaf; if the stem won't come off cleanly, slit it lengthwise. Rinse the ti leaves and set them aside for the outer wrapping.

Cut the pork shoulder into 6 large chunks, about 150 g each. Season with Hawaiian sea salt and black pepper. Rinse the salted black cod to remove excess salt, then cut into 6 pieces.

For each portion, layer 5 taro leaves on top of one another, turning the stems in different directions. Place a piece of pork and a piece of salted black cod in the center. Fold the leaves into a tight bundle, fully enclosing the filling.

Wrap each bundle in 1 ti leaf, tucking the edges in and securing them by crossing the ends of the leaf. Repeat for all 6 bundles.

Fill a large pot with water and bring it to a rolling boil. Set up a steamer basket or rack so the bundles won't touch the water.

Place the laulau in the steamer, cover with a lid, and steam at a gentle simmer for 5 hours. Check the water level every 45 minutes and top up with hot water as needed; don't let the pot run dry.

The laulau is done when the taro leaves have turned dark green and break apart easily with a fork, and the pork is very tender. Remove the outer ti leaves; the taro leaves are eaten together with the filling. Serve hot.