ʻŌlelo Hawaiʻi | Hawaiian Version

Pālua Lūʻau Chamora

Nā mea e pono ai:

•  Lau Kalo
  • ~5 paona lau kalo maka
  • 2 paona Kakoʻo ʻŌiwi pūʻolo lau kalo moʻa paʻahau
• 1 ʻakaʻakai (Kula Country Farm)
• 1 manamana ʻawapuhi Hawaiʻi
• 1 ʻāpala kālika
• 2 paona puaʻa momona (Mountain View Farms)
  • Me ka ʻili ʻole
  • Me ka ʻili
• 12 onika waiū niu keʻokeʻo
• 1 nioi  ʻulaʻula
  • A i ʻole e ʻono me ke kai pepa ʻo Kauaʻi Juice Co
• 1-3 mū Hawaiʻi
• Paʻakai kai a me ka pepa e like me kou makemake
• Aia ia ʻoe: paʻakai ʻōpae (ʻaʻole e hoʻohui ʻo Ēwe Oiaʻiʻo)

Ka Hana:

Ka Mea 1: Hoʻopaila ka wai a hoʻohālikelike i ka lau a me nā lālā kalo i loko o ke ipu hoʻopaʻa puʻe no 30 minuke a i ʻole e hoʻokūlou i ke aheahe no 1 hola.

Ka Mea 2: ʻOkiʻoki i ka puaʻa momona i nā ʻāpana ʻuʻuku kūpono e ʻai ai. E palai i ka puaʻa momona a kuke a pāpaʻa iki. Hiki ke hoʻohui i ka paʻakai a me ka pepa i kēia manawa inā makemake ʻoe. 

Ka Mea 3: E hoʻohui a palai i ka ʻakaʻakai, ke kālika, a me ka ʻawapuhi a ʻala.

Ka Mea 4: E hoʻohui i ka paʻakai ʻōpae, hoʻomohu a kuke no 1-2 minuke.

Ka Mea 5: E hoʻohui i ka waiū niu, nāp pepa ʻulaʻula, a me ka mū a hoʻokomo i ka paila mālie.

Ka Mea 6: E hoʻohui i ka lau kalo moʻa a hoʻomau i ka pāhola mālie no 20-30 minuke a palupalu ka puaʻa.

Ka Mea 7: E hoʻāla me ka paʻakai a me ka pepa e like me kou makemake.

 

ʻŌlelo Pelekānia | English Version

Chamoru Taro Leaf Stew

Ingredients:

• Lūʻau leaves
  • ~ 5 lbs Fresh kalo leaves
  • 2lbs Frozen Kakoʻo ʻŌiwi Steamed Lūʻau Leaves
• 1  Kula Country Farm onions
• 1 finger Local ginger
• 1 clove garlic
• 2lbs Mountain View Farms pork belly
  • Skinless
  • Skin on
    
• 12oz  coconut cream
• 1 chili pepper
  • or enjoy with Kauai Juice Co chili pepper water
• 1-3 Local lemongrass
• Sea salt and pepper to taste
• Optional: shrimp paste (Ēwe Oiaʻiʻo doesn’t add)

Instructions:

Step 1: If using fresh kalo leaves, pressure cook leaves and stems in water for 30 minutes or steam for 1 hour. 

Step 2: Saute the onions, garlic, and ginger until aromatic.

Step 3: Add the pork belly and cook until lightly browned. Optional to add some salt and pepper at this point.

Step 4: Add shrimp paste, stir and cook 1-2 minutes.

Step 5: Add the coconut milk, chili peppers, and lemongrass and bring to a simmer.

Step 6: Add the cooked kalo leaves and simmer for 20-30 more minutes until pork is tender.

Step 7: Season with sea salt and pepper to taste

 

This recipe was provided in the cookbook written by Kelsey Amos (Mother Wit Co.) & Pua O Elieli Pinto, (Ēwe ʻOiaʻiʻo, ʻŌiwi birthing, healing company providing 1:1 services, group workshops, and contracted research). To learn more about her work and/or purchase digital cook books, please visit her website.