Bánh chưng

A dense and melting block of sticky rice, tinted green by banana leaves. The heart reveals fatty pork that has melted into a peppery mung bean puree.

• Prep time: 60 min
• Cook time: 600 min
• Difficulty: Hard
• Calories: 1928
• Protein: 78 g
• Carbs: 298 g
• Fat: 47 g

Ingredients

• 1000 g sticky rice ( soaked )
• 500 g mung beans ( soaked and peeled )
• 500 g Smoked cured pork belly ( in large cubes )
• 1 tbsp Black pepper ground
• 2 tbsp Gray sea salt
• 10 piece Banana leaves ( washed and softened with hot water )
• 1 piece Cooking twine

Instructions

1. Soaking and grain preparation

   Soak the sticky rice and mung beans separately in cold water for 8 hours. Drain. The rice should be saturated with water and the beans should crush easily between fingers.

2. Filling preparation

   Cut the pork belly into 4 cm thick pieces. Mix with salt and a massive dose of black pepper. The fat must be clearly visible to nourish the rice during cooking.

3. Assembly and folding

   Arrange banana leaves in a square mold. Pour a layer of rice, a layer of beans, the pork pieces, another layer of beans and finish with rice. Pack firmly and tie tightly.

4. Long cooking

   Submerge the cakes in a large pot of boiling water. Maintain a constant simmer for 10 hours. The rice will bind into a compact and creamy mass.

Chef's tips

• The cake must be fully submerged throughout the cooking process, add boiling water if necessary.
• After cooking, press the cake under a heavy weight for a few hours to expel excess water.

Storage

Keeps for 2 weeks in the fridge in its leaves. Can be sliced and pan-fried for a crispy result.