Streaky Pork Glutinous Rice Dumpling (Shao Rou Zong)
This Fujian Zongzi is special with its juicy pork. To make this zongzi, we cook pork, glutinous rice, and onion separately. Then mix them together with reed leaves which can bring more aroma into zongzi.
1 bowl glutinous rice
10 reed leaves
1 streaky pork
1 tablespoon oil
2 tablespoons cooking wine
2 tablespoons light soy sauce
2 teaspoons salt
2 tablespoons sugar
1 teaspoon white pepper powder
1. If you love beef, you can use beef instead.
2. Use fresh reed leaves so that the leaves aroma can spread into the zongzi.
Peel ginger and cut into slices. Mince onions into pieces. Set aside.
Wash glutinous rice and soak into water for 8 hours. Soak reed leaves until soft.
Wash and clean streaky pork. Blanch into boiling water until cooked. Rinse with cold water. Drain and cut into small pieces.
Add oil into a pot. Stir-fry ginger slices and then add streaky pork. Stir-fry until aromatic. Add a tablespoon cooking wine, light soy sauce, and salt for seasoning.
Add water into the pot until it covers the meat. Cover the pot and use high heat to cook until boiling. Add white sugar and mix well. Switch to small heat, cover with lids, and use low heat to stew for 15 minutes.
Uncover and stir-fry until mix well. Cover with the lid again and continue to stew until the meat color changed. Add sugar and mix well. Cover and stew for 3 minutes.
Remove the lids and cook until soup thickened. Use high heat to stir fry until meat turn in dark red color.
Use another pot, add oil to stir fry onions. Add stewed pork and stir fry until mix well. Remove from heat and place on a plate. Set aside.
Add oil to another pot. Add glutinous rice and all other seasonings. Stir fry until medium-well. Set aside.
Fold 2 reed leaves and make it into a triangle shape. Fill with glutinous rice, stewed pork, and minced onions.
Top with glutinous rice and then wrap with reed leaves on two sides. Make it into a triangle shape.
Add water into a pot. Bring to a boil. Cover and cook Zongzi for 1 hour. Serve.