Spiced pork belly parcels

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Makes 6

Ingredients

For the pork belly parcels

  • 6 large and 6 small fresh or dried bamboo leaves
  • 5 dried Chinese mushrooms
  • 350g/12oz pork belly, cut into 1.5cm/⅝in chunks
  • 1 tbsp groundnut oil
  • 3 tbsp low-sodium light soy sauce
  • 1 tbsp low-sodium dark soy sauce
  • 1 tsp Chinese five-spice powder
  • 1 star anise
  • 2cm/¾in piece rock sugar
  • pinch ground white pepper
  • 300ml/10fl oz chicken stock
  • peanut oil, for brushing

For the glutinous rice

  • 300g/10½oz sticky rice
  • 2 tbsp groundnut oil
  • 4 garlic cloves, finely chopped
  • 1 tbsp fresh root ginger, grated
  • 4 shallots, finely chopped
  • 40g/1½oz dried baby shrimps, soaked in boiling water for 20 minutes
  • 50g/1¾oz red-skin peanuts
  • 2 tbsp low-sodium light soy sauce
  • 2 pinches Chinese five-spice powder
  • 1 tbsp sesame oil

For the pickled shallot

  • 2 shallots, finely chopped
  • 2 tbsp mirin
  • 2 tbsp clear rice vinegar
  • 2 tbsp soft brown sugar
  • 1 pinch salt

For the dipping sauce

  • 2 tbsp low-sodium soy sauce
  • 2 tbsp aged chilli bean paste
  • 1 tbsp oyster sauce

To serve

  • 6 salted duck egg yolks (available from Asian supermarkets)
  • 1 red chilli, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 red radish, finely chopped
  • micro shiso
  • micro coriander
  • micro garlic chives