Pork Tuluk & Seared Scallops


PORK TULUKCrystals at the Grand executive Chef is Dikpal Tamang, who shares with Island Life’s readers one of his favourites dishes.

Pork ‘Tuluk’ & Seared Scallops

Minced local pork Tuluk served with coconut & pawpaw relish, seared scallops and balsamic reduction.

Pork Tuluk

300gm grated manioc

1/3 cup fresh coconut milk

Fresh leaf laplap

150gm pork mince

1 tablespoon oil

1 tablespoon chopped onion

1 tablespoon green onion

1 teaspoon chopped garlic

Salt & Pepper

A touch of dark soy sauce

Pawpaw Relish

Ripe pawpaw finely diced

1 tomato seeded and diced

1/3 red onion finely diced

½ teaspoon chopped fresh coriander

1 teaspoon fresh lemon juice

Salt and pepper


Balsamic reduction

Mixed herbs and/or edible flowers

Fresh coconut cream

Chilli oil

Seared scallops


To make the relish, combine all ingredients in a bowl and set aside to let the flavours infuse. Place a medium pan on low heat, add oil and onions and cook for two minutes. Add garlic and pork mince and stir until cooked. Season with salt and pepper to taste and a dash of soy sauce. In a bowl, mix the grated manioc and the coconut milk. Place the mix on a lap-lap leaf, add the pork mince on top, roll and wrap with foil and bake for 30 minutes at 180oC. When cooked, store it in the fridge for about one hour. Unwrap the lap lap bundles and take the ‘tuluk’ (mince and manioc mix) from the leaf, cut into 3cm slices and pan fry until crispy. To serve, place 3 pieces of tuluk on plate with a seared scallop on top of each. Drizzle with balsamic reduction, mixed herbs, fresh coconut cream and chilli oil. Serve with the paw paw relish.


smGrandHotel-GroovyBanana-165Crystals at the Grand

Right in town, located at the Grand Hotel, Crystals has a delicious menu and the options of very stylish dining inside in full air con comfort, dining on the veranda with elevated views of Port Vila Harbour, or by the pool at the groovy Cabana Pool Bar. On the menu, choices such as The Grand Fully Loaded Burger, Gourmet Sandwiches, or Lamb Masala for lunch are but a few of mouth-watering options. For dinner, how about Smoked Salmon and Tuna Tartare, Pork Tuluk and Seared Scallops, Homemade Prawn Ravioli or Baked Rack of Lamb? Sumptuous weekly lunch specials for 1,500vt including lime juice are great value. Super-popular with the expat community, every Wednesday is Middle Eastern dinner, featuring Mixed Mezze, Beef Kefta, Veal Tajine and more. Friday night is curry night with a choice of four curries (try one or try all), and every night, the Cabana Pool Bar is the place to be with a full tapas menu and happy hour on every Friday from 5.30pm, with free canapés and cool tunes by great DJs.