Name: ZhongZi (Chinese Sticky Rice wrap) with Pork Belly
Prep time: 120 min
Total time: 720 min
Yield: 20 servings
Ingredients: 1 Tbsp dark soy sauce; 1 Tbsp light soy sauce; 1 Tbsp chinese cooking wine; 1.5 Tbsp sugar; 1 Tbsp fresh ginger; 2.5 Tbsp light soy sauce; 2 Tbsp dark soy sauce; 2 lbs short grain sticky rice; 1 tsp salt; 40 dry bamboo leaves

Zhongzi (Chinese Sticky Rice Wrap) With Pork Belly

20 servings

2 h active time

12 h total time

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Ingredients

Unit system

Pork

	1 Tbsp
	1 Tbsp
	1 Tbsp
	1 ¹⁄₂ Tbsp
	1 Tbsp sliced

Rice

	2 ¹⁄₂ Tbsp
	2 Tbsp
	2 lbs washed and drained
	1 tsp

Wrapper

Adjust servings

Nutrition

Important: We could not account for the following ingredients:

Amount per serving

Daily %

Calories

160

Total Fat

0.028 g

Cholesterol

0 mg

Sodium

358 mg

16%

Total Carbohydrates

37 g

13%

Fiber

1.0 g

Total Sugar

1.2 g

Proteins

3.5 g

Calcium

1.9 mg

Iron

0.075 mg

Potassium

234 mg

Vitamin D

0 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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- 1Soak bamboo leaves in water overnight. Boil for 2 minutes, rinse and drain before use.
- 2Marinate port with soy sauce (light and dark), ginger, sugar, cooking wine, for 2-3 hours.
- 3Soak rice for 2hr, drain, mix with soy sauce (light and dark), salt.
- 4Wrap rice and pork (1-2 piece per wrap) with 2 pieces of bamboo leaves. Make sure the pork is surrounded by rice, wrap tightly and tie with kitchen twine.
- 5Bring a big pot of water to boil. Put the wraps into the pot, make sure water covers the wraps, simmer for 3 hours.