Chicken And Pork Lau Lau Recipes

LAU LAU

Lau Lau image

Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.

Provided by Ben S.

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

Ingredients

½ pound salt butterfish, rinsed several times to remove excess salt
½ pound pork butt, cut into 1 inch cubes
4 boneless chicken thighs
1 tablespoon Hawaiian sea salt
8 ti leaves
1 pound taro leaves

Steps:

Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g

CAO LAU (VIETNAMESE NOODLE BOWL)

Cao Lau (Vietnamese Noodle Bowl) image

Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam. This recipe approximates authentic cao lau with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.

Provided by Michael Kuhn

Categories World Cuisine Recipes Asian Vietnamese

Time 1h30m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons soy sauce
4 cloves garlic, minced, or more to taste
2 teaspoons Chinese five-spice powder
2 teaspoons white sugar
1 teaspoon paprika
¼ teaspoon chicken bouillon granules
1 ½ pounds pork tenderloin, cut into cubes
2 tablespoons vegetable oil
2 tablespoons water
2 pounds fresh thick Vietnamese-style rice noodles
2 cups bean sprouts
1 cup torn lettuce leaves
1 bunch green onions, chopped
¼ cup fresh basil leaves
¼ cup fresh cilantro leaves
¼ cup crispy chow mein noodles, or more to taste

Steps:

Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
Remove pork from marinade and shake off excess. Discard remaining marinade.
Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 78.1 g, Cholesterol 49 mg, Fat 8.1 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 373 mg, Sugar 3.5 g

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