Zongzi with Pork Belly and Meigan Cai - 梅干菜肉粽
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Glutinous rice dumplings filled with pork belly and preserved vegetables, traditionally eaten during the Dragon Boat Festival. Savory and filling, with complex layered flavors from the braised pork and spices.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 25-30 dried zongzi leaves ((bamboo or reed leaves))
- 2 pounds glutinous rice ((AKA sweet rice))
- 2 tablespoons sugar
- 1 1/2 tablespoons salt
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 3 cups meigan cai ((dried preserved vegetables))
- 1 1/2 pounds skin-on lean pork belly
- 2 tablespoons oil ((any neutral oil))
- 50 g rock sugar ((or 1/4 cup granulated sugar))
- 2 whole star anise pods
- 3 slices ginger
- 1/4 cup Shaoxing wine
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon salt
- 2 cups water
- 10 cooked salted duck egg yolks ((store bought, optional))
At a glance
PER SERVING · TIME 1740M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 24h
- Cook
- 5h
- Sodium
- 2048mg
- Total sugar
- 54g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 7226mg
- Calcium
- 1046mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 1440M
- SODIUM
- 2048MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.