Laulau #3  
Recipe Number: 1097546699
Contributor: Elloha
Ingredients
3-4 lbs fresh Pork butt (pork shoulder in haole stores)
3 lbs fresh Spinach or 84 taro leaves
2 lbs Salted butterfish, salmon, or mackerel
36 Ti leaves or husks from 12 ears of corn
Aluminum foil
Cooking Instructions
Cut pork and salted fish into 12 portions. Wash and drain spinach. Cut foil into 12 pieces, each 12x18 inches. Remove fibrous back bone of ti leaves with small sharp knife. Spread ti leaves on foil in the general shape of a flower with leaves overlapping at the center. Place a piece of pork, fish, and a handful of spinach in the center of the ti leaves. Pull the four corners of the foil to the center and tie bundle with a string. Place laulaus on a rack in a large covered pot; add 1 inch of water. Steam for 3 hours. Remove string and serve hot.

To prepare ahead: These laulaus may be prepared and steamed the day before the party. Refrigerate. Reheat by steaming for 45 minutes.
Additional Comments
** If salted fish is available, soak the fish for 3 hours in cold water before using. If you must prepare your own salted fish, rub 1 1/2 Tbsp of coarse (Kosher) salt over the fish and let it stand for 1/2 hour before using.