Sticky Belly Pork and Rice Wrapped in Lotus Leaves

Ingredients

Contains: peanut, soy, shellfish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 300g/10½oz glutinous rice
• 1 tbsp peanut oil, 2.5cm/1in piece fresh root ginger
• 2 small shallots
• small handful of dried shrimps, soaked in hot water for 20 mins, then drained and finely chopped
• 5 small, dried shiitake mushrooms
• 300g/10½oz pork belly
• 1 tsp Chinese five-spice powder
• 1 tbsp Shoaxing rice wine
• 600g/1lb 5oz cooked glutinous rice
• 2 tbsp light soy sauce
• 1 tsp toasted sesame oil
• pinch sea salt
• freshly ground white pepper
• 2 dried lotus leaves, soaked in hot water for 20 mins, then drained
• 2 garlic
• 1 knob ginger
• 1 red chilli
• 150-200g/5-7oz baby pak choi
• 1 tbsp shaoxing rice wine
• 1 tbsp low sodium light soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp black rice vinegarrice vinegar
• 1-2 spring onions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the 300g/10½oz raw glutinous rice in cold water for 1 hour, then drain well. Drain the soaked shiitake, discard the stems and slice the caps thinly.

2. Cut the pork belly into 1cm/½in cubes and toss with the five-spice, 1 tsp toasted sesame oil, 1 tbsp Shaoxing rice wine and 1 tbsp light soy sauce. Cover and chill for 20 minutes.

3. Finely slice the shallots, garlic, ginger and red chilli. Heat the peanut oil in a wok over medium-high heat and fry the shallots, garlic, ginger and dried shrimp until golden.

4. Add the shiitake and pork with its marinade and stir-fry for 4 to 5 minutes until browned. Add the second 1 tbsp Shaoxing rice wine, 1 tbsp low sodium light soy sauce and 1 tbsp black rice vinegar.

5. Off the heat, stir in the cooked 600g/1lb 5oz glutinous rice, the drained raw rice, the sliced chilli, the 1 tbsp toasted sesame oil, sea salt and white pepper to taste. Let cool slightly.

6. Cut the baby pak choi into halves or quarters and slice the spring onions. Pat the soaked lotus leaves dry and cut each into two pieces, large enough to wrap.

7. Place a few pak choi pieces on each lotus leaf, spoon the rice mixture on top and sprinkle with spring onions. Fold the leaves over into neat parcels with the seam underneath.

8. Set the parcels in a steamer over a pan of boiling water. Steam for 30 to 35 minutes until the rice is tender and the pork reaches at least 145°F (63°C), then rest 3 minutes before serving.