Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.Advertisement
Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
Place the bundles in a large steamer, and steam for 3 to 4 hours.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.