Traditional Pork Bazhang

Instructions

1. 1

   Soak the glutinous rice in water for at least 4 hours or overnight. Drain well.

2. 2

   Soak the dried shiitake mushrooms in warm water until softened, then slice them thinly.

3. 3

   Soak the dried shrimp in warm water for about 30 minutes, then drain.

4. 4

   Cut the pork belly into small cubes.

5. 5

   Heat the vegetable oil in a pan over medium heat. Add the pork belly and stir-fry until browned.

6. 6

   Add the sliced shiitake mushrooms and dried shrimp to the pan and stir-fry for another 2-3 minutes.

7. 7

   Add the soy sauce, oyster sauce, five-spice powder, and white pepper to the pan. Stir well to combine and cook for another 2 minutes. Remove from heat.

8. 8

   Lay out the bamboo leaves and place a small amount of glutinous rice in the center of each leaf.

9. 9

   Add a portion of the pork mixture and a piece of salted egg yolk on top of the rice.

10. 10

    Cover the filling with more glutinous rice, then fold the bamboo leaves over to form a tight packet. Secure with kitchen twine.

11. 11

    Place the wrapped bazhang in a large pot of boiling water. Ensure they are fully submerged and boil for about 2-3 hours, adding more water as needed to keep them covered.

12. 12

    Remove the bazhang from the water and let them cool slightly before unwrapping and serving.