PREPARATION:
Cut Pork and Beef in 2" cubes, cut the Salmon and Butterfish in 1" pieces. Place taro leaves with stem side up, slice horizontal, removing the stem and any large veins of leaves, leaving leaves whole.

WRAPPING:
Place Ti leaves in a cross patern with one stem facing you. Place on 3 taro leaves on center of cross vein side up. Add 2 pinches of rock salt. Place 1 piece of each Pork, Beef, Salmon & Butterfish. Fold taro leaves encompassing all of the ingrediants. Pull up end of Ti leaves starting with the one facing you. Pull up ends of other Ti leaf. Pull down with hand holding pouch made with Ti leaves. With stem facing you use your teeth to split stem use stem to wrap around top of pouch and tie to secure.

If unable to find Taro leaves you can substitute with spinach.

COOKING:
Traditionally they would be steamed in the imu in a layer above the the Kalua Pig with Ti leaves separating. But the same can be down in a stove top steamer. Place "na laulau" (plural form) in steamer and cook approximately 3-4 hours or until done. Enjoy!