HAWAIIAN LŪ‘AU
STORAGE & PREPARATION INSTRUCTIONS FOR MULTIPLE DISHESTO STORE: All product ships vacuum sealed or in heat-sealed

zip-top bag; do not remove from bag until ready to prepare.
Product may arrive partially thawed; refreezing is not recommended if product has thawed partially or fully. Refrigerate
or freeze immediately upon receiving. May be stored in therefrigerator up to 3 days or freezer 1 month.

TO THAW: Thaw product in bag; keep refrigerated while thawing.
(May take up to 2 days to completely thaw from fully frozen.
Product may be reheated while frozen but will impact reheatingtime significantly.)

LAU LAU
Ingredients (Pork): Pork butt, pork belly, taro leaf, butterfish(sablefish) (fish) collar, sea salt, ti leaf
Ingredients (Chicken): Chicken, taro leaf, sea salt, ti leaf

KAU KAU TIME! KĀHEA ‘AI!

Time to eat! Come and get it!
EACH 4-PERSON SET INCLUDES: LAU LAU (2 PORK & 2 CHICKEN), KĀLUA PIG (2LB), SQUID LŪA‘U (1.5 LB), ‘UALA (2 LB)

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instructions andalternate prep ideas!

Preparation:
instructions are for one bag containing two lau lau
Stovetop (using steamer):
Step 1: Thaw (see instructions above)
Step 2: Add one to two inches of water to a large pot that canaccommodate a steamer insert (water level should remain below
the steamer insert) and bring to a boil, or use a steamer appliance and follow appliance instructions. Remove lau lau frombag and arrange in a single layer on the steamer insert, coverwith lid, and cook for 15 to 20 minutes (until center reaches160°F. Do not allow water to boil off completely.
Step 3: Remove lau lau from pot.
CONTINUES ►►►Step 4: Remove outer ti leaf wrapping (cutthrough the knot and peel leaves away);
do not remove the inner spinach-like lūa‘uleaf (taro leaf).
Microwave:
Step 1: Thaw (see instructions above)
Step 2: Cut a vent slit (approx. 1 inch) invacuum bag.
Step 3: Set bag on a microwave-safe plate
Step 4: Microwave on high for 18 minutes.
Use vent slit to insert thermometer andcheck temperature; center of lau lau
should be 160°F. If not fully reheated,continue microwaving in two-minuteincrements until 160°F in center.
Step 5: Carefully cut bag open (watch outfor escaping steam) and remove contents.
Step 6: Remove outer ti leaf wrapping (cutthrough the knot and peel leaves away); do
not remove the inner spinach-like luau leaf
(taro leaf).

KĀLUA PIG
Ingredients: Pork butt, sea salt
Preparation:
instructions are for one bag

Step 1: Thaw (see instructions above)
Step 2: Cut a vent slit (approx. 1 inch) invacuum bag.
Step 3: Set bag on a microwave-safe plate
Step 4: Microwave on high for 10 minutes.
Use vent slit to insert thermometer andcheck temperature; center of meat should
be 160°F. If not fully reheated, continue
microwaving in two-minute increments
until 160°F in center.
Step 5: Carefully cut bag open (watch outfor escaping steam) and transfer contents
to a serving dish, including any juices.
Meat may be compacted together whenremoved from the bag; separate withtongs or two forks before serving.

Step 3: Heat over medium, stirring constantly, until it comes to a gentle simmer.
Simmer until temperature reaches 160°F.
Step 4: Transfer contents to a serving dish.
Microwave:
Step 1: Thaw (see instructions above)
Step 2: Empty contents of bag into a
microwave-safe bowl.
Step 3: Microwave on high for 4 minutes.
Stir and check temperature; temperature
should be 160°F. If not fully reheated,
continue microwaving in two-minuteincrements until 160°F.
Step 4: Transfer contents to a serving dish.

‘UALASQUID LŪA‘U

Ingredients: Okinawan sweet potato

Ingredients: Taro leaf, octopus (shellfish),coconut (tree nut) milk, granulated whitesugar, Hawaiian sea salt

Preparation:
instructions are for one bag

Preparation:
instructions are for one bag

Step 2: Bring to room temperature OR
Microwave on high for 3 minutes until
center of largest piece reaches 160°F.
Step 3: Remove from bag and serve.

Stovetop (recommended):
Step 1: Thaw (see instructions above)
Step 2: Empty contents of bag into asaucepan.

Step 1: Thaw (see instructions above)