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 1 tablespoon of 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. 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. Remove from heat and set aside.

8. 8

   Heat the remaining 1 tablespoon of vegetable oil in a separate pan. Add the drained glutinous rice and stir-fry for about 5 minutes. Remove from heat.

9. 9

   Rinse the bamboo leaves and soak them in hot water until pliable.

10. 10

    To assemble the bazhang, take two bamboo leaves and overlap them. Place a small amount of glutinous rice in the center, followed by a portion of the pork mixture and a piece of salted egg yolk. Top with more glutinous rice.

11. 11

    Fold the bamboo leaves over the filling to form a triangular shape. Secure with kitchen twine.

12. 12

    Bring a large pot of water to a boil. Add the wrapped bazhang and simmer for about 2-3 hours, ensuring they are fully submerged. Add more water if necessary.

13. 13

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