Zong Zi

Ingredients

bamboo leaves
3 lb pork shoulder (deboned; preferably with skin; trim fat but leave a little for flavor)
5 lb glutinous rice
soy sauce
salt

1
Soak bamboo leaves for 2-3 days, gently rinsing and changing the water at least one time per day. Trim hard ends.
2
Cut pork shoulder into 30 pieces (~1"x1") and marinade for 1-2 days, stirring at least once per day.
3
The day of wrapping, wash the rice and drain REALLY well. Let dry for 1-2 hours then stir in 6 T salt and ~12 T soy sauce.

1
Take two bamboo leaves and place them overlapping side by side the tall way (one with tip up and one with tip down). They should be almost completely overlapping with only about 1/2 inch on each side not overlapping. Fold bottom of both leaves (~2-3 inches) and twist gently clockwise to form a "basket."
2
Add rice (~1/4 c?) and pork (~2 pieces), omitting the scallions and ginger chunks, to the basket. Then fold the top part towards you, over the basket of fillings. Tie securely with cooking string, wrapping around the leaf a few times. (I like to start in the middle, wrap to the top, then to the bottom, then back to the middle to tie off.)

1
Bring a big pot of water to a boil. Add zongzi and simmer for 6 hours.
2
Rinse in warm water to remove grease. Let dry and cool. Can save in freezer in ziplock bags once dry.