PORK LUAU STEW RECIPE RECIPES
INSTANT POT LUAU STEW WITH PORK AND SPINACH
A Hawaiian inspired dish that has been simplified for the instant pot.
Provided by mnemsmama
Categories dinner
Prep Time 5 minutes
Cook Time 45 minutes
Yield 5
Number Of Ingredients 10
Steps:
- Cut your pork into cubes while your instant pot is set to the saute function. It should heat up the bottom of the pot so that we can brown our meat. After a few minutes, it should be hot enough. Pour in about a tablespoon of some oil and brown the pork. Don’t overcrowd your pot, I did mine in two batches.
- Throw your sliced onion and ginger into the pot with a little more oil. We are going to cook them down for approximately 3 to 5 minutes to sweat them out. We don’t want to burn the onions.
- Add in your Hawaiian salt and mix into your ginger and onion mixture. Turn off the instant pot so you are no longer in the saute function.
- Add your water and chicken bullion powder and give it a little mix.
- Fill up the instant pot with as much spinach as possible. Stuff it in! Seriously, the spinach will break down to be much less so you want to pack in as much as you can. I used about half a bag from Costco and it’s a BIG bag.
- Place the pork meat on top of the spinach to weigh it down.
- Cover your instant pot and set to manual and + 5 more minutes to make it 35 minutes.
- After your instant pot beeps, let it settle for 5 minutes then release the pressure. Mix the spinach and pork together. If adding coconut milk add it in now and mix. You can leave it on keep warm to heat the coconut milk.
- Add soy sauce and more salt if needed to your taste. Enjoy!
LAU LAU RECIPE | ALLRECIPES
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 Chicken Chicken Thigh Recipes
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours 0 minutes
Yield 4 servings
Number Of Ingredients 6
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, CarbohydrateContent 7.6 g, CholesterolContent 98.7 mg, FatContent 13.3 g, FiberContent 4.2 g, ProteinContent 33.4 g, SaturatedFatContent 2.6 g, SodiumContent 1422 mg, SugarContent 3.4 g
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