TulukCassava Parcels with Pork
A home-oven version of Vanuatu tuluk: grated cassava wrapped around a savory pork filling, enclosed in banana leaf, and cooked until firm and tender.
Prep
40m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Parcels
- 0.9kgCassava Root (peeled and finely grated)
- 6pcsBanana Leaf (softened over heat)
- 500mlWater
Filling
- 400gPork Shoulder (finely chopped)
- 120gOnion (finely chopped)
- 10gGarlic (crushed)
- 200mlCoconut Milk
- 20mlCoconut Oil
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pan over medium heat. Add the onion and cook until softened, then stir in the garlic.
- 02
Add the pork shoulder and salt and cook until browned. Pour in the coconut milk, cover, and simmer until the pork reaches at least 63°C (145°F), is tender, and the liquid forms a rich filling.
- 03
Preheat the oven to 190°C (374°F).
- 04
Divide the cassava root into equal portions. Flatten each portion in your hands into a thick round.
- 05
Place some filling in the center of each cassava round and fold the cassava around it to enclose the meat completely.
- 06
Wrap each parcel tightly in a piece of banana leaf and arrange them in a baking dish.
- 07
Pour the water into the dish around the parcels, then cover tightly and bake until the cassava root is completely cooked, firm, and no longer tastes or feels raw.
- 08
Let the parcels rest briefly, then unwrap and serve warm.
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