Pork belly 400g Glutinous rice 1000 grams
Fresh Ruo leaves Appropriate amount Five-spice powder 10 grams
Soy sauce 50 grams Cooking wine 10 grams
White sugar 20 grams
How to make five-spice pork rice dumplings Illustration of how to make five-spice pork rice dumplings 1

Step 1

Clean the pork belly. Wash the Ruo leaves and boil them in hot water for 10 minutes. Illustration of how to make five-spice pork rice dumplings 2

Step 2

Cut the pork belly into 2-3cm pieces, mix well with cooking wine, soy sauce, sugar and five-spice powder, and let stand for 4 hours. Illustration of how to make five-spice pork rice dumplings 3

Step 3

Wash the glutinous rice and soak it in the remaining juice for more than 4 hours. Illustration of how to make five-spice pork rice dumplings 4

Step 4

Cut off the hard top part of the leaves. Take a cut Ruo leaf and bend it into a funnel shape. Add a little glutinous rice first, then a piece or two of pork. Illustration of how to make five-spice pork rice dumplings 5

Step 5

Then fill with glutinous rice.Illustration of how to make five-spice pork rice dumplings 6

Step 6

Use the tiger's mouth of your left hand to pinch out a corner of the Ruo leaf, and bend the Ruo leaf to cover the "funnel" mouth. Illustration of how to make five-spice pork rice dumplings 7

Step 7

Fold the excess Ruo leaves and wrap them into raw rice dumplings. Illustration of how to make five-spice pork rice dumplings 8

Step 8

Tie tightly with horsetail. Illustration of how to make five-spice pork rice dumplings 9

Step 9

Wrap all the rice dumplings in turn, put them in the pressure cooker, and add enough water to cover the rice dumplings. Illustration of how to make five-spice pork rice dumplings 10

Step 10

Place a grate on the rice dumplings, and a large bowl filled with water on top of the grate. Add pot lid and high pressure valve. Bring to a boil over high heat, turn to low heat and simmer for 3 hours, then turn off the heat and simmer for 1 hour. Five spicesPork Zongzi Cooking Tips

Glutinous rice is also soaked in juice, so that every grain of rice is full of flavor. The zongzi must be tied firmly, otherwise the zongzi will loosen.