hawaiian lau lau

Ingredients

• 12 ounces pork shoulder, with some fat
• 12 ounces chuck steak
• 12 ounces firm white fish
• 3 tablespoons soy
• 1 tablespoon smoked paprika
• 6 cloves garlic, smashed
• 2 teaspoons kosher salt
• 8 large taro or collard green leaves
• 8 ti leaves, or 4 large sheets aluminum foil
• Steamed white rice for serving
• Cut pork, steak and fish into roughly 1 1/2 inch pieces
• Drizzle with the soy and season with the paprika and salt
• Stack 2 taro or collard leaves on top of each other, and fill with 1/4 of each protein and 2 cloves of garlic
• Wrapped tightly into a bundle, then wrap with either the ti leaves or foil. If using ti leaves, tie each bundle with string
• Put water into a large steamer with a rack, bring to a boil, add the packages and steam 4 hours - check water every hour to make sure it doesn't all evaporate
• Remove, carefully open, discard the ti leaves or foil but eat everything else!