Tuluk

Another typical dish made with tapioca (also known as manioc or cassava) bread with shredded pork filling. It's steamed after being wrapped in banana leaves. They were reminded of tamales in Mexico when eating tuluk in Vanuatu. Both have a similar premise and are quite tasty. Vanuatu's marketplaces had some of the best cuisine. And, what's more, it's delivered to them by locals. Where to locate it - The best tuluk may be found in Mele, the nearby community. Fortunately for you, the ladies sell tuluk at Port Vila's Central Market. If you want to get any, try to get there before noon, since it sells out quickly. Inquire in the marketplaces about where you can get it.

Ingredients

• cassava root (also known as yuca or manioc)
• pork butt or shoulder
• soy sauce
• green onions
• frozen banana leaves, thawed to room temperature (or fresh, if you can find them!)
• salt and pepper to taste

Instructions

• First you'll need to cook the pork. Put the pork butt into the cooker, added a good amount of soy sauce and green onions, then replaced the lid and cooked it on low for about 6 hours.
• Once the pork is cooked completely, taste it and add more seasoning if necessary. Let it cool enough so it's easy to handle with your hands.
• Peel the manioc by chopping off the ends, leaving a log. Then, use a knife to cut a slit down the side, and use your fingers to peel off the skin. It should be removed easily, but if not, use a paring knife.
• Preheat your oven or grill to 250*F.
• Using a cheese grater, rasras (grate) your manioc completely to create a pulp.
• Open up a banana leaf and spread it on the counter. After that, cut the banana leaf in half because it's quite large
• Using clean hands, take about a fist-sized amount of manioc pulp and place it in the center of the leaf. Use your fingers to flatten it into a rectangle and make a small dugout middle, without removing too much. You don't want to see the leaf underneath.
• Using clean hands, pinch a healthy amount of seasoned pork into the middle of your manioc "bowl."
• Using your fingers, mould the sides of the manioc "bowl" up and over the pork so you cover it completely. You can add more manioc if necessary. You want to cover the meat on all sides completely, but you also want to ensure there is a small ratio of manioc to meat, about 2:1.
• Use your hands to form the tuluk into a rectangle shape.
• Take the edges of the banana leaf and wrap it, covering it completely. It's ok if the leaf tears a little bit. If there are large holes, you can use ripped up banana leaf to cover them up as you wrap the tuluk.
• Roll the tuluk over so the open side is on the bottom, therefore keeping it sealed.
• Repeat until you have used all the manioc and/or meat.
• If cooking in an oven, place your wrapped tuluk on the top rack. If cooking on a grill, place on indirect heat so they don't burn. Ensure the grill remains closed for the duration of the cooking time, so heat does not escape.
• Cook the tuluk for about 45-60 minutes, or until cooked thoroughly. As it cooks, the manioc will become opaque and hard, similar to the texture of laplap.
• Remove the tuluk from the oven/grill and serve immediately. To eat, remove the banana leaf and eat with your hands!