½ lb salt butterfish, rinsed several times to remove excess salt
½ lb pork butt, cut into 1-inch cubes
4 chicken thighs, boneless
1 tbsp Hawaiian sea salt
8 ti leaves
1 lb taro leaves
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 ¼ 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.
Serve and enjoy!
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