This recipe was inspired from another recipe I saw on TableSpoon.com for Kale LauLau. I’ve made kale before as chips (not so successful) and I’ve been wondering how else I should make the kale and when I found this recipe I was intrigued. So I had some pork strips and got some kale and decided to give it a try. This recipe is based on this one as well as the traditional LauLau recipes, but of course in my style I like to add a little more to the simple ingredients to try to enhance the flavor of the original dish. In this one, you should be able to eat the kale, so it’s healthy for you too!
1 lb Country Style Pork Strips, 1 ½ cubes
2-4 bunches Kale
4 large (thick) carrots, peeled
2 tsp liquid smoke
1 tsp rice vinegar
1-2 tsp kosher salt
1 tsp garlic powder
½ tsp ground black pepper
Put your pork cubes into a large bowl, it should measure about 10-15 pieces, if you have more that’s fine, just have enough kale to wrap around.
Add your salt, garlic powder and pepper and toss to combine and coat. Sprinkle the liquid smoke and vinegar on and toss again to coat all the pieces of the pork. Cover with plastic wrap and set in the fridge for 2-4 hours.
Rinse your kale bunches and let dry. Remove the leaves from the base of the stems so you have nice flat leaves and set aside for later.
Take your peeled carrots and with a carrot peeler, make long thin strips with all 4 carrots, keep peeling until you have about a ½ inch thick piece in the middle (should be too small to use a peeler on) cut into 2 inch long pieces and set aside. Gather your carrot peelings and place them in a bowl with a wet paper towel over to keep from drying.
Remove the pork from the fridge. Using a single strip of the carrots, begin to wrap each cube of port all the way using about 4-5 strips each. Wrap the carrot slice around the pork until it is completely covered, set aside and continue with the rest of the slices.
Take your carrot wrapped pork and a large kale leaf. Carefully wrap the pork piece in the kale trying to cover all sides, use toothpicks to hold in place covering as much of the pork as you can, repeat with the remaining pieces of pork.
Line a steaming basket with foil (you can poke some holes on the bottom or if you have a good steaming basket you can skip) and place your kale bunches in the steamer, you can push it in to make it fit. Depending on the size of your steamer, you may have to do more than 1 batch at a time. Take your reserved carrot slices and place them in the small openings between the kale pieces.
Cover and let steam for 40 minutes to 1 hour until the pork is cooked on the inside. Carefully remove the toothpicks from each bundle, the kale should now sick nicely to the pork and form a little ball. Remove the carrots and set aside as a side or garnish for the kale. Serve hot over rice. Cut in half to serve or just bite into it.