Mung Bean and Pork Zongzi
A classic savory traditional Chinese zongzi variety with mung bean and marinated pork filling, slow-cooked to bring out rich, balanced flavors.
Story
This beloved festive staple of Chinese cuisine is a savory zongzi variety, where earthy mung beans and seasoned pork are wrapped in fragrant bamboo leaves and slow-cooked until the glutinous rice is tender and fully infused with the deep, comforting flavors of the filling.
Ingredients
glutinous rice
to taste
mung beans
to taste
pork
to taste
salt
to taste
light soy sauce
to taste
Instructions
1
Step 1
Mix the glutinous rice and mung beans thoroughly.
2
Step 2
Rinse with clean water several times, drain the rinsed glutinous rice, add a small amount of salt and edible alkali, mix evenly and set aside.
3
Step 3
Wash the pork, cut into slices or dice, add salt and light soy sauce to marinate until the flavors are absorbed.
4
Step 4
Rinse the fresh zongzi leaves thoroughly with clean water.
5
Step 5
Scald them briefly with boiling water before use.
6
Step 6
Take two zongzi leaves, overlap them and roll into a cone shape.
7
Step 7
Add the mixed mung bean and glutinous rice, first put in half of the mixture, then press it down firmly with chopsticks.
8
Step 8
Then add some pork slices as shown in the figure.
9
Step 9
Cover with another layer of mung bean glutinous rice.
10
Step 10
Cover with another layer of mung bean glutinous rice
11
Step 11
Press down gently with your hands.
12
Step 12
Wrap it into a zongzi shape.
13
Step 13
Tie it tightly with the pre-prepared string for tying zongzi.
14
Step 14
The finished wrapped zongzi.
15
Step 15
The finished wrapped zongzi.
16
Step 16
Place the wrapped zongzi into a pot, add clear water, make sure the water completely covers the zongzi, then cook for about 5 hours until done.
17
Step 17
Take one cooked zongzi to taste first. If you find it not chewy enough, switch to medium heat and simmer for another 2 hours. The cooking time can be extended further, and the zongzi will become more fragrant and glutinous.
18
Step 18
Cooked zongzi.
