1 lb Luau (taro leaves) or fresh
Spinach
1 1/4 lb Pork cut in 6 pieces
3/4 lb Salmon or butter fish, cut
In 6 pieces
1 tb Rock salt
12    Ti leaves or aluminum foil
1 c  Water

Wash the taro leaves thoroughly. Remove stem & fibrous part of veins
by pulling gently with the tip of a knife from the stem out to the
edge of the leaves. Place pork in bowl. Add salt. Work together.
Arrange 5 leaves, the largest on the bottom. Place pork with fat side
up. Place fish on top of pork. Fold leaves over pork & fish to form a
bundle (puolo). Prepare each ti leaf by cutting partially through the
stiff rib & stripping it off. Place lau lau on the end of a ti leaf &
wrap tightly. Wrap another ti leaf around in the opposite direction,
thereby forming a flat package. Tie with string, or fibrous part of
ti leaves. Place in a steamer. As soon as water is boiling, turn heat
to low. Steam lau laus 5 to 6 hours. Remove string before serving.