Back to 8 servings Rice 3 cups dry short-grain sticky rice, soaked overnight in salted water 2 teaspoons salt, 1 tsp for the soaking water, 1 tsp for cooking Pork filling 1 lb pork belly, skin-on or skinless, sliced 1 cm thick 0.5 teaspoon salt 1 teaspoon sugar 0.5 teaspoon chicken bouillon powder, or mushroom bouillon 0.5 teaspoon black pepper, freshly ground 1 tablespoon fish sauce 2 tablespoons shallots, finely minced Mung bean filling 1 cup peeled split mung beans, soaked overnight 1.5 teaspoons salt, divided between soaking and cooking the beans 4 tablespoons neutral oil, for sautéing the shallots 6 shallots, thinly sliced, caramelized 0.25 teaspoon sugar 0.5 teaspoon black pepper 0.25 teaspoon chicken bouillon powder Wrapping 2 packages frozen banana leaves, thawed; cut into 16 sheets kitchen twine or string, for tying tape, to seal the mold square mold, about 4 x 4 inches and 2 inches high; a cardboard mold works
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1 Step 1: Rinse the sticky rice in several changes of water until it runs nearly clear. Cover with fresh water, stir in 1 teaspoon of the salt, and let it soak overnight.2 Step 2: Rinse the mung beans until the water is almost clear, then cover them with cold water and soak overnight.3 Step 3: Cut the pork belly into slices about 3/8 inch thick. Combine with the salt, sugar, bouillon powder, pepper, fish sauce and minced shallots, then chill in the refrigerator overnight.4 Step 4: Drain the soaked mung beans and simmer them in fresh water with 1 teaspoon of salt for roughly 15 minutes, until tender. Drain well and mash into a smooth paste that spreads easily.5 Step 5: Warm the oil in a skillet over high heat, add the sliced shallots, and fry for 2 minutes. Turn the heat down to medium-low and keep cooking for about 10 more minutes, until the shallots are deep golden and caramelized.6 Step 6: Stir the mashed mung beans together with the caramelized shallots, sugar, pepper and bouillon powder.7 Step 7: Drain the soaked rice and toss it with the last 1 teaspoon of salt.8 Step 8: Set banana leaves in the square mold so the ends hang over the edges. Press a 1/2-inch layer of sticky rice across the bottom, pushing it into the corners.9 Step 9: Spoon an even layer of mung bean filling over the rice, keeping it slightly away from the edges. Arrange the marinated pork slices over it and finish with a thin layer of mung beans.10 Step 10: Top with the rest of the sticky rice, pressing it out to the sides so the filling is completely sealed in.11 Step 11: Bring the overhanging banana leaves over the top, overlapping them, and tape the seam. Bind the package firmly with twine running in both directions, snug but loose enough that the rice can swell.12 Step 12: Stand the wrapped cakes on a rack in a large pot, pour in enough water to cover them fully, and bring to a boil over high heat.13 Step 13: Lower the heat to a gentle simmer and cook for about 7 hours, keeping the cakes completely underwater. Top up with boiling water whenever the level falls, and rotate any cakes that float. The pork is done when it reaches an internal temperature of 145°F (63°C) or higher; after this long simmer the meat will be fully tender and the rice firm and translucent, so check by inserting an instant-read thermometer into the center of one cake after unwrapping if you want to confirm.14 Step 14: Lift the cakes out and rest them on a rack for at least 30 minutes before unwrapping and cutting.getsaucepan.com/r/0e78baaf-d9d0-5747-ac92-a4dc3e9cc41c
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