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| What You Need: |
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One 6-pound boneless pork butt roast, tied
2 tablespoons kosher salt
1 tablespoon liquid smoke
˝ pound fresh spinach leaves, cleaned
Banana, bamboo, or lotus leaves, reconstituted for wrapping (see Lau Lau recipe for instructions)
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| How To Cook: |
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1. Rub the pork with the salt and liquid smoke. Place the spinach in the center of the wrapping leaves, put the pork on top, and tie up the whole bundle with string.
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2. Place a steaming rack or a cake rack in the bottom of a 5- to 6-quart steel-covered oven pot and put in the tied roast.
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3. Put ˝ cup water in the bottom of the pot and cover with the lid. Bake in a preheated oven at 500°F for ˝ hour.
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4. Turn the heat down to 325°F and bake for 5 hours. Add additional water if necessary, but do so very sparingly.
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