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Glutinous rice encases braised pork, salted egg yolk, and mushrooms in a bamboo leaf wrapper. This protein-rich family tradition for the Dragon Boat Festival is savory, rich, and deeply satisfying.
Soak glutinous rice in water for 4 hours, then drain thoroughly. Submerge bamboo leaves in warm water for 2 hours to soften, rinsing off any dirt; pat dry before use.
Rehydrate dried shiitake mushrooms in hot water for 30 minutes, then squeeze out excess water and slice. Boil raw peanuts for 10 minutes and drain.
Cut pork belly into bite-size cubes. Marinate with 2 tbsp soy sauce, 1 tbsp oyster sauce, dark soy sauce, sesame oil, pepper, and sugar for at least 30 minutes.
Heat a skillet over medium heat. Sear marinated pork belly and mushrooms for 5 minutes until aromatic. Add remaining soy sauce and cook another 3 minutes. Set aside to cool.
To assemble: Overlap 2 bamboo leaves to form an open cone. Fill with 2 tbsp soaked rice, a spoonful of pork, mushroom, a salted egg yolk, a few peanuts, and cover with more rice. Fold and wrap tightly, securing with kitchen twine.
Place wrapped zongzi in a large pot, submerge with water, and weigh down with a plate. Bring to a boil, then simmer over low heat for 3 hours, topping up with boiling water as needed.
Carefully remove from pot with tongs, let stand for 10 minutes, then unwrap to serve warm.
