Materials:
450 g (1 lb) belly of pork, cut into 4 pieces
1 tablespoon light soy sauce
600 ml (1 pint) vegetable oil
6 tablespoons rice powder
1 teaspoon 5-spice powder
1 garlic clove, crushed
3 spring onions, finely chopped
3 slices root ginger, peeled and finely chopped
1 teaspoon sugar
pinch of salt
pinch of MSG
3 tablespoons oyster sauce
2 teaspoons sesame oil
4 dried lotus leaves, soaked for 20 minutes, and drained


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Preparation time: 15 minutes
Cooking time: about 3 hours


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2. Rub the pork skin with soy sauce. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds and then put in the pork pieces. Deep-fry for about 5 minutes or until the skin is crunchy and crisp. Remove from the oil and drain.

3. Cut the fried pork into 1 cm (1/2 inch) pieces. Put the pork pieces into a bowl along with the rice powder, 5-spice powder, garlic, spring onions, ginger, sugar, salt, MSG, and oyster sauce. Mix together thoroughly. Sprinkle on the sesmame oil and mix in.

4. Place a quarter of the mixture on each of the lotus leaves, wrap up tightly and tie with string. Place the parcels in a steamer basket ans steam for about 2 1/2 hours.