Gather your lū’au & ti leaf & wash thoroughly. Prep: Cut all ingredients (meats and starches) into same size cubes & salt individually. We used about 1 piece each of beef, pork, pork fat, salmon, kalo, & sweet potato. Sort lū’au & ti leaf (3 lū’au & 2 ti leaf per laulau). Debone ti leaf & cut off end. Arrange lū’au from largest to smallest in size, rotate lū’au, add ingredients & wrap into a square. Wrap laulau tightly in ti leaf starting from the end of leaf, turn the other way & wrap next leaf. We tie with string so can fit more in the steamer. Make sure to secure knot under cross section. Steamer method: Fill bottom half way with water. Cook for 4-5 hours, checking water periodically. Pot method: Place balls of foil on bottom so laulau doesn’t stick. Fill 1/4 water & cook 4-5 hrs. Pressure cooker method: Add 1 cup water & cook on high for 1 hr.