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Sticky belly pork and rice wrapped in lotus leaves

This Sticky belly pork and rice wrapped in lotus leaves recipe uses Peanut Oil, Chinese Five Spice Powder, Shoaxing Rice Wine, Light Soy Sauce, and Toasted Sesame Oil. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tsp
• 1 tbsp
• 2 tbsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the glutinous rice, rinse the rice in bowls of water until the water runs clear (to remove the excess starch).

2. 2

   Place in a pan with 600ml/1 pint water.

3. 3

   Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.

4. 4

   Ensure all the water has evaporated before using.

5. 5

   For the lotus leaf parcels, heat a wok over high heat until it begins to smoke, then add the peanut oil.

6. 6

   Add the ginger, shallots, chopped shrimps and mushrooms and stir-fry for one minute.

7. 7

   Add the pork belly and stir-fry to break it up.

8. 8

   When the pork begins to brown, stir in the five-spice and rice wine (or sherry).

9. 9

   When the wine has almost evaporated, stir in the cooked rice.

10. 10

    Once the rice is incorporated, season with the soy sauce, the sesame oil, salt and white pepper and mix well. Remove from the heat.

11. 11

    Fold in the sides (snug, but not tight), fold up the bottom and roll up, then secure with cooks' string.

12. 12

    Place in a bamboo steamer and steam for 10 minutes until the fragrance has infused.

13. 13

    For the pak choi stir fry, heat a wok until hot, then add the garlic, ginger and chilli and stir fry for one minute.

14. 14

    Add the pak choi and stir fry for another minute then add the remaining ingredients and stir fry for 1-2 minutes until the pak choi has just wilted and is hot.

15. 15

    To serve, place the parcels on a serving plate with pak choi alongside and garnish with the sliced spring onions.