Although laulau must cook for four hours, actually hands-on prep time is minimal. You can make several dozen laulau in less than an hour. Look for the luau (taro) leaves and ti leaves in Asian markets; if you can’t find ti leaves, you can use banana leaves instead. In a pinch, you can even use dried corn husks softened in boiling water. Traditional laulau is made with pork butt (not loin) but chicken, salmon and other meats are also used. Pork, however, holds up to the long cooking the taro leaves require better than any other ingredient.