Authentic Pork Zongzi with Preserved Mustard Greens

Steps

1. 1
   Soak the glutinous rice in hot water for 1 hour to soften the grains.
2. 2
   Season the skin-on pork belly with five-spice powder, garlic powder, soy sauce, oyster sauce, dark soy sauce, and salt. Marinate for at least 1 hour in the refrigerator.
3. 3
   Soak the dried preserved mustard greens in water for 15 minutes to reduce saltiness. Drain and squeeze out excess moisture, then rinse again and set aside.
4. 4
   Heat oil in a pan and stir-fry the minced garlic, scallions, and diced shallots over low heat until the edges turn lightly golden.
5. 5
   Add the rinsed preserved mustard greens and continue stir-frying over medium heat to bring out its savory aroma and mellow out the bitter taste.
6. 6
   Season with soy sauce and taste. The flavor should be intentionally salty as the zongzi will simmer in water for hours, causing some salt to leach out.
7. 7
   Prepare the bamboo leaves by washing fresh ones or rehydrating dried ones. Cover them with a damp towel to prevent drying out.
8. 8
   Drain the soaked glutinous rice. Heat oil in a pan, add the rice and dark soy sauce, and stir over medium heat for a few minutes until the grains become slightly sticky for easier shaping.
9. 9
   Identify the bamboo leaf sides: the rough side with the convex stem should face outward; the smooth non-stick side should face the rice.
10. 10
    Stack two bamboo leaves with the smooth side facing up. Fold them slightly off-center into an ice cream cone shape, ensuring the stems sandwich the two pointed tips in the middle.
11. 11
    Fill the bamboo cone with glutinous rice, using a chopstick to pack the grains into the corners. Add two pieces of marinated pork and preserved mustard greens, then pack the remaining space tightly with more rice.
12. 12
    Fold the upper leaves downward, then fold the side edges. Fold the front corners to the sides to form a pyramid shape. Tie securely with kitchen twine, wrapping it around several times.
13. 13
    Bring a large pot of water to a boil. Add the zongzi and place a plate on top to ensure they are completely submerged in water.
14. 14
    Simmer the zongzi for 2.5 hours over medium-low heat. The kitchen will fill with the aroma of garlic, shallots, preserved mustard greens, and bamboo leaves as they cook.