Today’s nutrient-dense recipes are from Janice Joy the Biosyntrx administrative assistant. She tells us that Lau Lau which translates to leaf leaf, is to Pacific Islanders what barbeque is to Southerners. It’s traditionally served with Lomi Lomi Salmon, as you see in the photo above, as well as steamed rice.
Janice was raised in Hawaii and lives up to her married name, Joy. She also tells us that this dish is perfect for business casual Friday garden luncheons wearing Hawaii shirts and colorful sun dresses—with a little lap steel guitar background music.
Since Janice didn’t have Rocky Mountain access to the large leaf taro plant to wrap the pork for underground cooking, this easy version uses turnip and collard greens cooked in a crock pot instead of the traditional imu, the large pit dug into the ground with a layer of hot rocks over a fire.
Crockpot Lau Lau with Lomi Lomi
Lau Lau Ingredients Serves four to six
- 2 pounds pork butt (cut in one inch cubes)
- 2 teaspoons red Hawaiian sea salt
- 6 packages fresh turnip or collard greens
- Line crock pot with foil long enough to fold over
- Place half of greens on bottom
- Place pork on top of greens and sprinkle with salt
- Cover with remaining greens
- Fold over foil and put lid on crock pot
- Cook on low for eight hours.
Lomi Lomi Salmon Ingredients
- Ten small tomatoes, diced
- One sweet onion (think Maui onion)
- 1 cup green onion, thinly sliced
- Two chili peppers or red pepper flakes (optional)
- 1/2 pound diced salted salmon
- Mix together in serving bowl.
Directions for salting salmon – a staple introduced to Hawaii by early western sailors.
- Spread a very thin layer of course red sea salt over large glass baking dish.
- Place rinsed and dried salmon fillets on the salt and cover with another thin layer of coarse salt.
- Cover with plastic wrap and weight down with heavy glass dish or bricks.
- Refrigerate for 24 hours.
- Rinse the salmon well and dry it before using for lomi lomi.
PS. If we added sugar and dill this would be lox.
Hawaiian red sea salt
A holy salt of the ancient Hawaiian people, red Hawaiian sea salt was mixed with alaea clay to achieve its distinctive red adobe color. It’s loaded with trace minerals and it’s a perfect finishing salt for root vegetables, fish and pork.
Lean pork includes 122 calories, one gram of saturated fat and 22 grams of protein per 3 ounce serving. It’s also includes 360 mg of potassium and 24 mg of magnesium per serving.
Collard greens include folate, a large amount of vitamin K, so necessary for bone health particularly as we age, and minerals, calcium, copper, manganese, selenium and zinc.
Enjoy and Aloha!
Ellen Troyer and the Biosyntrx staff