In a large mixing bowl, combine the pork cubes, Hawaiian sea salt, soy sauce, and sesame oil. Mix well, ensuring the pork is coated evenly. Let it marinate for at least 30 minutes.

Meanwhile, prepare the taro leaves by removing the tough stems. Rinse the leaves thoroughly under cold water to remove any dirt or debris.

Take one taro leaf and place a small portion of the marinated pork cubes in the center. Fold the leaf over to enclose the pork, creating a neat package. Repeat this step with the remaining pork and taro leaves.

Wrap each laulau tightly in aluminum foil, making sure the package is secure and sealed.

Preheat your steamer or oven to 350°F (175°C). If using a steamer, place the laulau packages in a steaming basket. If using an oven, place the packages on a baking sheet.

Steam the laulau for about 3 hours, or bake in the oven for approximately 3 to 4 hours. This slow cooking process ensures the pork becomes tender and the flavors meld together.

Once cooked, carefully unwrap the laulau packages, as they will be hot. Serve the laulau with steamed rice and enjoy!