Xian Rou Zong (Zhejiang Savory Meat Zongzi)

Soak the dried Bamboo leaves in hot water for at least 2 hours, or overnight, until pliable. Rinse them thoroughly and trim any tough ends. Boil the soaked Bamboo leaves in fresh water for 10 minutes, then drain and set aside.

Rinse the Glutinous rice thoroughly and soak it in cold water for at least 4 hours, or overnight. Drain the soaked Glutinous rice well. In a large bowl, season the Glutinous rice with 30g Light soy sauce, 15g Dark soy sauce, 15g Shaoxing wine, 5g Salt, and 10g Sesame oil. Mix well to ensure the rice is evenly coated and colored.

Cut the Pork belly into 2-3 cm thick chunks. In a separate bowl, marinate the Pork belly with 30g Light soy sauce, 15g Dark soy sauce, 15g Shaoxing wine, 10g Sugar, 5g Star anise, 20g sliced Ginger, 30g Scallion sections, and 2g White pepper. Mix well and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.