Step 1

Prepare the luau leaves. Wash the leaves very thoroughly. Chop off and discard the stems. Chop the leaves into 1" ribbons. Set aside.

Step 2

Toss the cubes of pork shoulder with a teaspoon of salt. Set aside.

Step 3

In a large pot, add oil, and turn to medium-high heat. Add the pork in a single layer and brown evenly on all sides. Remove the pork and set aside on a plate. Pour out any excess oil from the pot.

Step 4

Add the sliced onions and minced ginger to the pot. Turn heat down to medium and cook until the onions are translucent.

Step 5

Put all the luau leaves over the onions and ginger. Put the browned pork over the luau leaves. Add a half-cup of water to the pot. Bring to a boil and then turn the heat down to low and cook for 1 hour (more or less time depending on how tender your luau leaves are).

Step 6

Check on the stew every 15 minutes, give it a stir. The pork will begin to break down - you can shred it into smaller pieces with chopsticks (that's how we like to eat it), or leave them as larger chunks.

Step 7

Season to taste with salt. Some people also like to add shoyu, but that is up to you. Serve hot with rice and all the other good Hawaiian dishes. Don't forget the chili pepper water!