Pork Zongzi
Soft and savory pork zongzi, with glutinous rice fully absorbing the rich flavor and oil of pork belly, each bite brings the warmth of a traditional festival.
Ingredients
12 items- Dried bamboo leaves 20 pieces
- Cotton twine as needed
- Glutinous rice 500g
- Pork belly 300g
- Light soy sauce 3 tbsp
- Dark soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Sugar 2 tsp
- Five-spice powder 1 tsp
- Salt 1 tsp
- Ginger 5 slices
- Spring onion 2 stalks
Nutrition
Steps （8 steps）
Prepare bamboo leaves: boil dried leaves for 10 minutes until soft, rinse both sides under cold water, trim hard stems, and drain.
Marinate pork: combine pork belly with 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 0.5 tsp five-spice powder, ginger slices, and spring onion; mix well and marinate for 1 hour.
Soak rice: wash glutinous rice and soak in cold water for at least 2 hours until grains turn white and can be easily crushed; drain well.
Season rice: add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp salt, 1 tsp sugar, and 0.5 tsp five-spice powder to drained rice; mix thoroughly and let sit for 15 minutes.
Assemble zongzi (1): overlap two bamboo leaves, smooth sides up, fold into a cone shape ensuring no gaps at the tip; add a spoonful of rice, then 2 pieces of marinated pork.
Assemble zongzi (2): top with another layer of rice and press gently; fold the top leaves over the filling, tuck into a triangle, and tie tightly with cotton twine in 3-4 loops.
Cook zongzi: place zongzi in a large pot, cover completely with cold water; bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. Add hot water if needed.
Rest and serve: turn off heat and let zongzi rest covered for 30 minutes for extra tenderness; remove, cool slightly, unwrap and enjoy glossy rice and tender pork.
Tips
Boiling bamboo leaves beforehand increases flexibility and prevents tearing. Marinating pork ahead is key for deep flavor. Ensure enough water in the pot; only add hot water during cooking to maintain temperature. Combining light and dark soy sauce provides both flavor and color. Resting after cooking makes zongzi softer and more delicious.
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