Chinese•gourmet
Zongzi with Pork Belly and Meigan Cai - 梅干菜肉粽
Our zongzi with pork belly and meigan cai (preserved vegetables) is perfect for celebrating the Chinese Dragon Boat Festival.
- Prep time
- 24 hr
- Cook time
- 5 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 25-30 dried zongzi leaves ((bamboo or reed leaves))
- 2 pounds glutinous rice ((AKA sweet rice))
- 2 tablespoons sugar
- 1 1/2 tablespoons salt
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 3 cups meigan cai ((dried preserved vegetables))
- 1 1/2 pounds skin-on lean pork belly
- 2 tablespoons oil ((any neutral oil))
- 50 g rock sugar ((or 1/4 cup granulated sugar))
- 2 whole star anise pods
- 3 slices ginger
- 1/4 cup Shaoxing wine
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon salt
- 2 cups water
- 10 cooked salted duck egg yolks ((store bought, optional))
Instructions
- 1
The Night Before: soak leaves & rice
- 2
The Morning Of (or day before) Assembly: prepare pork & meigan cai
- 3
Prepare to Assemble:
- 4
To Assemble:
- 5
To Cook the Zongzi in an Instant Pot:
- 6
To Cook the Zongzi on the Stove: