Tuluk

About This Recipe

Tuluk resembles a large spring roll made with a grated taro casing wrapped in banana leaf. The filling is typically seasoned minced pork, but seafood and chicken versions are equally popular. Vendors sell them at markets across Port Vila, and the smell of taro and coconut steaming in banana leaves is instantly recognisable.

Ingredients

Serves 4

• 500 gtaro, peeled and grated
• 200 gminced pork
• 1 smallonion, finely chopped
• 2 clovesgarlic, minced
• 1 tbspsoy sauce
• 4 largebanana leaves, softened

Instructions

1. 1

   Season pork

   Mix minced pork with onion, garlic, and soy sauce. Set aside.

2. 2

   Spread taro

   Spread a thin layer of grated taro on a prepared banana leaf, leaving a border.

3. 3

   Fill and roll

   Place a line of pork filling along one edge and roll the banana leaf into a tight cylinder, folding the ends in like a parcel.

4. 4

   Steam

   Steam over boiling water for 40–45 minutes until taro is cooked through and firm.

5. 5

   Serve

   Slice on the bias and serve warm with chilli dipping sauce.

Variations

• •

  Replace pork with prawns.

• •

  Add finely sliced lemongrass to the filling.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keep refrigerated up to 2 days. Best re-steamed before eating.

Frequently Asked Questions