Ono Ono Lau Lau is more than just a dish it’s a reflection of Hawaii’s rich culinary heritage and cultural identity. Wrapped in layers of taro and ti leaves, this traditional Hawaiian meal delivers a flavor that is earthy, smoky, and deeply satisfying. Often found at luaus, family gatherings, or local Hawaiian plate lunch spots, lau lau has become a symbol of the islands’ unique approach to food. Whether made with pork, fish, or chicken, the preparation and steaming method make all the difference. Understanding what makes Ono Ono Lau Lau stand out means diving into the ingredients, cooking techniques, and cultural significance behind the dish.
What is Lau Lau?
Definition and Origins
Lau lau is a classic Hawaiian dish that means leaf leaf in the Hawaiian language, referring to the layers of leaves used to wrap the ingredients. Traditionally, it consists of fatty pork, salted butterfish, and sometimes chicken, all bundled in taro leaves and then wrapped again in ti leaves. This package is then steamed until the contents become tender and infused with a rich, green, earthy aroma.
The Role of Taro and Ti Leaves
- Taro Leaves (Luau Leaves): These are the edible leaves of the taro plant. When cooked properly, they become soft and flavorful, absorbing the juices of the meat and fish.
- Ti Leaves: Used as an outer wrap, ti leaves are not meant to be eaten. They serve to seal in moisture and add a subtle herbal scent to the steaming process.
What Makes Ono Ono Lau Lau Unique?
Meaning Behind ‘Ono Ono’
In Hawaiian, ono means delicious. When repeated, ono ono emphasizes the tastiness of a dish. So, Ono Ono Lau Lau is essentially a declaration of just how flavorful and satisfying this particular version of lau lau is. It’s a way of setting it apart as a particularly well-prepared, high-quality take on a traditional favorite.
Quality Ingredients
Ono Ono Lau Lau emphasizes fresh, high-quality ingredients. The pork is often locally sourced, tender, and marbled with fat for flavor. The fish used, such as butterfish or black cod, is rich and oily, making it ideal for long steaming. Even the leaves are carefully selected young taro leaves are preferred for their tenderness and mild taste.
How Ono Ono Lau Lau is Prepared
Traditional Cooking Method
Lau lau is traditionally cooked in an underground oven called an imu. The wrapped bundles are placed on hot stones and covered with banana leaves, wet burlap, and soil to trap the heat. They steam for several hours until everything inside is tender and infused with smoky flavor.
Modern Techniques
In home kitchens or restaurants like Ono Ono Lau Lau, the dish is often prepared using a steamer or pressure cooker to replicate the slow-cooked texture and depth of flavor. This allows for more consistent results and faster preparation without losing the essence of the traditional method.
Popular Protein Choices
Pork Lau Lau
Pork is the most common protein used in lau lau. Fatty cuts like pork shoulder or pork belly are preferred for their richness and flavor. The pork slowly renders during cooking, blending perfectly with the taro leaves.
Fish Lau Lau
Salted butterfish or black cod is a traditional pairing with pork in lau lau. The salty, fatty fish balances the mildness of the leaves and meat. Fish-only lau lau is also common, especially for those who prefer a lighter option.
Chicken Lau Lau
Some variations use chicken thighs instead of pork, offering a leaner alternative. Chicken lau lau still delivers a satisfying flavor, especially when seasoned and cooked with care.
Ono Ono Lau Lau in Hawaiian Cuisine
A Staple at Luaus
Lau lau is often served at luaus and celebrations, where traditional Hawaiian foods are showcased. It pairs well with poi, lomi salmon, haupia, and kalua pig. Its presence on the table represents Hawaiian values of family, hospitality, and tradition.
Available in Local Plate Lunch Spots
Across Hawaii, you’ll find restaurants and takeout spots offering lau lau as part of a plate lunch usually accompanied by rice and macaroni salad. Ono Ono Lau Lau is one such place that has gained popularity for serving consistently high-quality versions of this island favorite.
Health and Nutrition Considerations
Nutritious Leafy Greens
Taro leaves are nutrient-rich and full of vitamins like A and C. Once cooked, they are safe and highly digestible. They add not only flavor but also a healthy green component to the meal.
Protein and Fat Content
Depending on the type of meat or fish used, lau lau can be a high-protein dish with varying levels of fat. Traditional pork lau lau is rich and satisfying, while fish or chicken options offer leaner alternatives without sacrificing flavor.
Low-Carb and Gluten-Free
Lau lau is naturally gluten-free and low in carbohydrates, making it suitable for people with specific dietary needs. Its simplicity and wholesome ingredients make it a smart choice for many eaters.
Making Lau Lau at Home
Ingredients You’ll Need
- Pork shoulder or belly (about 1 lb)
- Salted butterfish or black cod (optional)
- Fresh taro leaves (luau leaves), around 8-10 large leaves
- Ti leaves for wrapping
- Hawaiian sea salt
Step-by-Step Instructions
- Wash the taro and ti leaves thoroughly.
- Place a few taro leaves down, add a piece of pork and fish in the center, and sprinkle lightly with salt.
- Wrap the leaves around the filling into a tight bundle.
- Wrap again in a ti leaf, tucking the ends under.
- Steam for 3 to 4 hours until everything is fully cooked and tender.
Why Ono Ono Lau Lau Has Lasting Appeal
The appeal of Ono Ono Lau Lau goes beyond flavor it’s about connection. Each bite tells the story of Hawaii’s history, native agriculture, and the islanders’ respect for the land and sea. The simplicity of ingredients contrasts with the complexity of flavors that emerge through traditional cooking. It’s a comforting, soulful meal that brings people together and keeps Hawaiian food traditions alive.
Where to Find It
In Hawaii, Ono Ono Lau Lau is not only the name of the dish but also a well-known eatery offering homestyle cooking with authentic flavors. Whether you’re grabbing a plate lunch to-go or sitting down at a local spot, experiencing this dish in its true form is a must for anyone wanting to understand Hawaiian cuisine.
Ono Ono Lau Lau is more than just a meal it’s an embodiment of Hawaiian heritage, made with love and steeped in tradition. From its carefully selected ingredients to its time-honored preparation, lau lau continues to be a beloved part of island culture. Whether enjoyed at a luau, a local restaurant, or your own kitchen, this dish remains a flavorful reminder of Hawaii’s deep-rooted culinary identity.