@ScotTi
I posted a picture of my Cordyline cuttings on your thread:
http://garden.org/thread/view_...
Okay, my recipe for Hawaiian pork Laulau: Cut up pork roast, butt or shoulder, into individual serving sizes. Marinate for about an hour with 1 tbl Worcestershire sauce, 1 tbl shoyu sauce, 1 tsp liquid smoke...rub with rock salt, ground black pepper and garlic powder if desired. Wrap the chunks in taro leaves of the variety that does not have excess calcium oxalate, or use regular taro leaves boiled twice to remove toxicity (see a web site for preparation instructions). You could substitute bok choy for taro leaves. Then place the bundles into the common green ti leaves and wrap into packets tied with string. Pressure cook for about 1 hour or steam cook for about 3 hours. For the real Hawaiian Laulau, include black cod or butterfly fish in the packets. Ono!
