Zongzi粽子
Traditional savory pork zongzi — marinated skin-on pork belly and seasoned glutinous rice wrapped in bamboo leaves, then slow-boiled until the rice absorbs all the rich, meaty juices. A Dragon Boat Festival essential.
Skin-On Pork Belly
1300 g
Salt
16 g
Sugar
20 g
Shaoxing wine
20 g
Soy Sauce
25 g
35 g
White Pepper
2 g
Totole Original Fresh Seasoning
3 g
Star Anise
2 piece
2000 g
Salt
8 g
Sugar
20 g
Soy Sauce
25 g
Totole Original Fresh Seasoning
3 g
salt
24 g
sugar
40 g
shaoxing-wine
20 g
soy-sauce
50 g
dark-soy-sauce
40 g
white-pepper
2 g
totole-original-fresh-seasoning
3 g
star-anise
2 piece
totole-original-fresh-seasoning
3 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Season Pork Filling
Add all the seasonings for the pork filling and mix well together.
Marinate the Pork
Let the seasoned pork marinate until the flavors are well absorbed.
Add Peeled Mung Beans
Add a spoonful of peeled mung beans to the glutinous rice mixture for extra flavor and texture.
Soak Yellow Glutinous Millet
Soak the yellow glutinous millet in water for one hour until fully hydrated.
Boil and Simmer Zongzi
Bring water to a boil over medium heat. Once boiling, reduce heat and simmer the zongzi until fully cooked through. Let them soak in the hot water afterward.
Serve the Zongzi
Remove the cooked zongzi from the water. Untie the string and peel back the bamboo leaves. Arrange on a serving plate and serve with soy sauce or sweet bean paste for dipping.
Serving Suggestion
Serve Zongzi as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.