Vanuatu Pork and Taro Leaf Parcels

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Tuluk is a beloved traditional Ni-Vanuatu parcel where seasoned pork is wrapped in tender taro leaves and gently steamed until silky. The leaves mellow into an earthy, almost-spinach-like wrapper while the coconut-spiked filling stays juicy and aromatic. It's a staple at family gatherings and is often served with extra coconut cream and fresh chili.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 17 gCarbs
• 4 gFiber
• 3 gSugar
• 28 gProtein
• 640 mgSodium
• 960 mgPotassium
• 185 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the pork filling

• 1 lb (450 g) ground pork (or finely diced pork shoulder)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon ground turmeric
• 1/2 cup thick coconut cream
• 2 green onions, thinly sliced
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

For wrapping and steaming

• 12-16 large fresh young taro leaves, stems and thick veins removed
• 2 cups water or thin coconut water, for steaming
• Extra banana or taro leaves, for lining the steamer

Directions

1. Wash the taro leaves thoroughly under cool running water. Pat dry and trim away the tough central stem and any thick veins using kitchen scissors.
2. Bring a large pot of water to a rolling boil. Briefly blanch the taro leaves for 30-45 seconds until pliable and bright green, then transfer to a bowl of cold water to stop the cooking. Drain and lay flat on a clean towel.
3. In a mixing bowl, combine the ground pork, diced onion, garlic, ginger, turmeric, coconut cream, green onions, salt, and pepper. Stir gently until evenly blended; do not overmix.
4. Lay one blanched taro leaf smooth-side down on your work surface. Place about 2-3 tablespoons of the pork filling in the center, shaping it into a small log.
5. Fold the two side edges over the filling, then roll the leaf from the bottom up into a tight parcel, tucking in the sides as you go. Place seam-side down on a plate. Repeat with the remaining leaves and filling.
6. Line a steamer basket with banana leaves or extra taro leaves to prevent sticking. Arrange the parcels in a single layer, seam-side down, leaving small gaps between them for steam circulation.
7. Fill the steamer pot with water (or coconut water) just below the basket, bring to a boil, then reduce to a steady medium simmer. Cover and steam the parcels for 30-35 minutes, until the pork is fully cooked and the leaves are very tender.
8. Carefully lift the parcels out with tongs and let them rest for 2-3 minutes. Serve warm in shallow bowls with a small pitcher of coconut cream and a side of sliced chili or lime wedges.

Cook’s Notes

• Young, smaller taro leaves are ideal because they are more tender and contain less calcium oxalate; always cook them thoroughly to neutralize any irritation.
• Wear food-safe gloves if your skin is sensitive, as raw taro leaves can itch on contact in some people.
• For a more traditional flavor, marinate the pork mixture in the fridge for 30 minutes before wrapping so the aromatics fully penetrate the meat.
• Serve with a quick dipping sauce: whisk together 1/3 cup coconut cream, 1 minced chili, and a squeeze of lime.
• If you don't have a steamer, place the parcels on a rack inside a deep pot with a tight lid and 1 inch of simmering water at the bottom.

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