Northwest Laulau (Braised Pork Wrapped with Collard Greens) Recipe

Northwest Laulau (Braised Pork Wrapped with Collard Greens)

Serves 4

Traditionally done with taro and ti leaves, our version uses collard greens and other ingredients easier to find on the mainland. The result is just as good as the original, creating tasty parcels of braised meat, fish, and greens. With the added use of a pressure cooker, the whole dish cooks up in about an hour.


  • 1 1/2 pounds pork shoulder, cut into 6 portions
  • 3/4 pound pork belly, cut into 6 portions
  • 3/4 pound black cod (sablefish), skinned and deboned, cut into 6 portions
  • Sea salt, to taste
  • 3 pounds collard greens, stems removed


  1. Place pork shoulder, pork belly, and fish into 3 separate bowls. Season with sea salt.
  2. Shingle 3 collard green leaves in a flat circle, Place a portion each of pork shoulder, pork belly, and black cod into the center.
  3. Wrap leaves tightly around meat and fish. Wrap each bundle in parchment paper and tie with butcher’s twine. Repeat until you have 6 parcels. Arrange tightly in a pressure cooker. Add 1 cup water.
  4. Pressure cook on high 1 hour. Carefully release steam, remove lid, and let rest 10 minutes.
  5. Unwrap parchment and serve laulau with rice.
  6. Cook’s Tip:
  7. These can be baked in the oven as well. Arrange in a casserole dish with a cup of water. Cover with foil. Bake at 300°F for 4 hours.


Amount Per Serving (based on 6 servings)
Calories: 580
Saturated Fat: 14 g
Trans Fat: 0 g
Total Fat: 44 g
Cholesterol: 140 mg
Sodium: 170 mg
Carbohydrates: 7 g
Fiber: 5 g
Added Sugars: 0 g
Total Sugar: 1 g
Protein: 40 g
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