Laulau

 ½ lb butter fish or salmon 1 lb pork butt

16 luau leaves (or 2 lb fresh spinach) 

8 ti leaves (use spinach leaves or bok choy for substitute)

Cut fish into 4 pieces and soak in water for 1 hour. Cut pork butt into four pieces. Lay 2 bok choy leaves on cutting board. Place 4 spinach leaves in the center.  Place a piece of pork and a piece of fish on spinach leaves. Fold bok choy leaves over meat and fish to make a bundle. Tie ends; steam 3-4 hours.