Haole-Style Laulau

Preheat oven to 450 degrees

Yield: 16 servings

• 3 – 10 oz. pkgs. frozen leaf spinach
• 3 – 4 lb. pork butts
• 1 clove garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. butter, margarine
• 1 #13 oz. can cooked yams (may be omitted)
• Ti leaves (if on the mainland, try to find in flower shops, and in some grocery stores)

(The Ti leaves add much of the flavor to the laulau.)

Cut pork butts into 2-inch cubes. Brown off in butter, garlic, salt and pepper.

Line bottom of deep pan with Ti leaves. . . put in a layer of spinach, then pork with spices, continue alternating until all ingredients are used up. Cover laulaus with remaining Ti leaves and cook in oven at 450 degrees for 30 minutes. It is best to cover the dish with foil for the first 30 minutes.

Remove foil, turn oven down to 350 degrees and bake for 1 hour or until meat is tender.

The laulau may be prepared the day before and reheated.