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Sticky Belly Pork and Rice Wrapped in Lotus Leaves

Flavorful glutinous rice and pork belly parcels steamed in lotus leaves, served with a vibrant ginger and garlic pak choi.

DinnerPorkRiceSteamedAuthentic
Estimated Nutrition
Calories
1420.2
kcal / serving
2840.4 kcal total
Carbs
120.1g
per serving
240.2 g total
Fat
86.2g
per serving
172.4 g total
Protein
39.3g
per serving
78.6 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Light Soy Sauce
1
tbsp
Low Sodium Light Soy Sauce
1
tbsp
Black Rice Vinegar
Or clear rice vinegar
GrainsCereals
300
g
Glutinous Rice
Rinsed until water runs clear
Liquids
1
tbsp
Shaoxing Rice Wine
Or dry sherry
1
tbsp
Shaoxing Rice Wine
Or water
Meat
300
g
Pork Belly
Cut into 0.5cm cubes
NutsSeeds
1
tsp
Chinese Five-Spice Powder
1
pinch
Sea Salt
To taste
1
pinch
White Pepper
Freshly ground, to taste
2
piece
Garlic
Finely chopped
OilsFats
1
tbsp
Peanut Oil
1
tsp
Toasted Sesame Oil
1
tbsp
Toasted Sesame Oil
Other
2
piece
Lotus Leaves
Dried, soaked for 20 minutes and drained
Seafood
1
handful
Dried Shrimps
Soaked for 20 minutes, drained and finely chopped
Vegetables
2.5
cm
Ginger
Fresh root, peeled and grated
2
piece
Shallots
Finely chopped
5
piece
Shiitake Mushrooms
Dried, soaked for 20 minutes, drained and finely chopped
1
knob
Ginger
Finely grated
1
piece
Red Chilli
De-seeded and finely chopped
150
g
Baby Pak Choi
Washed and halved
1
piece
Spring Onions
Sliced into strips and curled in iced water for garnish

Method

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