Top Places To Get Lau Lau In Hawaii

The Best Lau Lau in Hawaii: Where to Find It on Each Island

Lau lau is pork — sometimes with salted butterfish tucked alongside — wrapped tight in taro leaves, then bundled in ti leaves and cooked low and slow. Traditionally that meant an imu, the underground oven used in Native Hawaiian cooking for centuries. Most places today use commercial steamers, but the result is the same: the taro leaves break down completely, going soft and almost spinach-like, while the fat from the pork soaks into every layer. The ti leaves aren’t eaten — they hold the whole package together and seal in the moisture during the long cook.

The flavor is earthy, rich, and unlike anything on the mainland. There’s no sauce, no seasoning beyond what’s already in the meat. You unwrap it at the table. What’s inside is the entire point.

Where to Find the Best Lau Lau in Hawaii

Each island has its go-to spots — plate lunch counters, family operations, and local markets that have been making this dish for decades. Here’s where to find them.