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Savory zongzi with pork and salted egg wrapped in bamboo leaves make a filling breakfast. A high protein, family tradition with fresh, aromatic flavor.
Rinse sticky rice until water runs clear, soak in cold water for at least 2 hours, then drain well.
Soak bamboo leaves and dried shiitake mushrooms in hot water for 30 minutes. Trim mushroom stems and slice if desired.
Cut pork belly into 1-inch pieces. Toss pork, mushrooms, and yolks with soy sauce, oyster sauce, five-spice powder, sugar, and white pepper. Let marinate for 20 minutes.
In a skillet over medium heat, add oil and briefly sauté the marinated pork and mushrooms for 2-3 minutes to seal in flavor. Cool slightly.
Layer 2 bamboo leaves together, form a cone in your hand, fill with 1/4 of the rice, add pork, mushroom, and egg yolk, then top with more rice. Fold and wrap securely, tie with kitchen twine.
Place wrapped zongzi in a large pot, add enough water to cover, and weigh down with a dish if needed. Simmer on low heat for 2 hours, topping up water as needed. Do not let water boil dry.
Remove zongzi, let cool for 10 minutes before unwrapping and serving hot.
