| 1 |
Heat the oil in a clay pot or heavy-bottomed pot over
medium heat. Stir-fry the garlic until fragrant, 3 to 5 minutes.
Reduce the heat to medium-low and add the pork, sugar, fish sauce,
black pepper, and 1 cup water. Cook until the pork is fork tender,
about 2 hours. Remove from the heat and allow to cool. |
| 2 |
Bring a pot of salted water to a boil over high heat.
Lower the heat to medium, add the lotus seeds, and cook until
tender, 10 to 15 minutes. Drain and allow to cool. |
| 3 |
Blot the lotus leaves dry and lay them flat on a work
surface. Divide rice into 4 portions (2 slightly larger than the
others). Flatten the smallest rice portions in the center of each
lotus leaf (about 4 inches square). Roughly shred the pork and
scatter half of it on each of the rice squares. Place a layer of
cooked lotus seeds on top of the pork and drizzle with some of the
cooking juices (from the pork). Spread the remaining rice on top,
shaping it so the pork and lotus seeds are completely enclosed. Fold
one side of the lotus leaf over the rice once, then fold in the
sides and fold over once more. Tie the package with kitchen string
as you would a gift box, in a crisscross fashion, and place on a
plate. |
| 4 |
Fill the bottom third of a wok with water and place a
bamboo steamer with lid over it. Bring the water to a boil over high
heat. Place a rice cake (on a plate) on the bamboo rack, set the lid
on top, and steam the rice cake for 45 minutes. If you have a
double-tier bamboo steamer, place a cake on each tier; if not,
repeat the process. To serve, use scissors to cut an opening through
each lotus leaf. |
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