Laulau, pork in salmon
8 servings
40 minutes
Lau lau is an unusual dish that combines the rich flavors of Mediterranean cuisine. The combination of smoked salmon and tender pork loin creates a harmony of aromas, while spinach adds freshness and lightness. The origins of this cooking method can be traced back to the traditions of wrapping ingredients in leaves and baking them, which preserves the juiciness of the meat. The dish is tender and rich, with balanced salty and smoky notes. Wrapped in foil, the pieces of meat slowly steam, absorbing the flavors of the components, and serving it directly in foil adds a special aesthetic. Lau lau is perfect for both festive dinners and cozy family lunches, especially when paired with light white wine or aromatic Mediterranean side dishes.
1
First, slice the salmon meat into thin slices, then cut into strips two centimeters wide.
- Smoked salmon: 200 g
2
Slice the pork into thin pieces and pepper them. Wrap the meat slices with fish strips. Wash the spinach and let the water drain.
- Pork loin: 750 g
- Ground black pepper: to taste
- Spinach: 750 g
3
Cut small squares of foil with a side of 22 centimeters, the number of squares should match the number of meat pieces. On each sheet of foil, place a layer of spinach, then a piece of meat. Join the edges of the foil and tightly secure them to make dense packets.
- Spinach: 750 g
4
Place the received packets in a pot, pour in two liters of boiling water, and boil for 20 minutes. Remove with a slotted spoon from the water, cool, and serve on the table in foil.
- Salt: to taste