Ingredients

• Glutinous rice 500 g
• Pork belly, skinless 320 g
• Light soy sauce 4 tbsp (64 g)
• Dark soy sauce 1 tbsp (16 g)
• Shaoxing rice wine 1 tbsp (15 ml)
• Sugar 2 tsp (8 g)
• Salt 1 tsp (6 g)
• Ground white pepper 1/2 tsp (1 g)
• Dried bamboo leaves 16-20 large
• Water, for boiling to cover

Instructions

1. 1

   Soak the bamboo leaves in water overnight or boil them for 5 minutes, then scrub and trim the stems. Wash the rice and soak it in cold water for 4 hours; drain well.

2. 2

   Cut the pork into 8 pieces of about 40 g and mix with 1 tbsp light soy sauce, the Shaoxing wine, sugar, half the salt and the pepper; marinate in the fridge for 4 hours.

3. 3

   Mix the drained rice with the remaining light soy sauce, the dark soy sauce and the remaining salt until evenly colored.

4. 4

   Overlap 2 leaves, fold them into a deep cone, add 2 tbsp rice, press a piece of pork into it and cover with more rice to fill the cone.

5. 5

   Fold the leaves over the top to close a pillow-shaped parcel and tie it firmly with kitchen string.

6. 6

   Place the zongzi in a large pot, cover with water by 5 cm, weigh them down with a plate and simmer for 3 hours, topping up with boiling water to keep them covered.

7. 7

   Lift out and drain the zongzi, then unwrap and serve hot.