Day 2 of 5 Days of 100% Local Dinner: Beef Laulau
It’s Day 2 of 5 Days of 100% Local Dinner with the Victorinos as we gear up for this year’s 2022 EAT LOCAL MAUI CHALLENGE !!!
Join Mayor Mike Victorino and Joycelyn as they take steps towards a more #resilientmauinui by #eatinglocal, supporting #mauifarmers, and encouraging #foodsecurity through the promotion of #hawaiigrown products.
For Tuesday we’re cooking up Maui Cattle Company beef laulau. Traditionally prepared, the laulau was simply a piece of pork or fish wrapped in lūʻau leaf then wrapped in ti leaf (which is not supposed to be eaten) and placed in the imu (underground oven) for several hours. Laulau variations today can include uala (sweet potato), kalo, ‘ulu (breadfruit) and kabocha pumpkin, Portuguese sausage, turkey tails, and even goat, lamb, or deer.
For this dish, Joycelyn wrapped, Maui Cattle Company stew beef and ‘uala from Pukalani Superette, with Lopes Farm LLC pork fat, purchased at Upcountry Farmers Market, in kalo leaves grown by FE Traje Farm LLC bought at Island Grocery Depot. Using ti grown in the backyard, to seal in the moisture, the finished laulau went into a pressure cooker for 2 hrs.
In the meantime, Mayor assembled a simple lomi tomato (because the lomi salmon we’ve come so accustomed to is not locally sourced!) Rounding out the plate is some of Maui’s famous. Aloha Poi Factory Poi.
Get our cookbook with this recipe and more by visiting projectlocavore.com to register for the Project Locavore 2022 EAT LOCAL MAUI CHALLENGE (Oct 23-29) and join us in supporting our local agricultural industry to strengthen our Maui Nui food future!
Additional Mahalos to:
The Aloha Lifestyle
Foodland – Hawaii
Kumu Farms
Mahi Pono
Upcountry Farmers Market
Hawaii Farmers Union United
Hawaii Farm Bureau
Maui Nui Food Alliance
Hawaii Public Health Institute
Original source can be found here.
