Hawaiian Pork Lau Lau

A Highway Inn classic since 1947! To make this traditional Hawaiian specialty, pieces of pork shoulder & belly along with butterfish (fatty sablefish) are wrapped in a layer of luau leaves (taro leaves), bundled up in ti leaves, and steamed for hours until tender. It takes a lot of dexterity and practice to do it right! Luau leaves are a Hawaiian staple, similar in texture and taste to spinach or collard greens, with a deep, savory flavor.

Highway Inn is a Hawaii icon, renowned for serving up traditional Hawaiian specialties since its 1947 founding by Seiichi & Nancy Toguchi. During World War II, the Toguchis and their three children were forcibly moved to Japanese Incarceration Camps. Seiichi mastered his culinary skills while working in the camp’s mess hall, and in 1947, after returning home to Hawaii, he opened Highway Inn. Crowds soon began to line up for a taste of Toguchi’s cooking, and they haven’t let up since. Highway Inn is today owned by Seiichi & Nancy’s grandchildren, and the menu hasn’t changed much since those early days.

*Note: Though the meat may have a pinkish color, the Lau Lau is cooked thoroughly.*