Bak zhang 粽子

Ingredients
- 1 kg pork belly
- 2kg glutinous rice
- 40 chest nuts
- dried prawns (optional)
- shitake mushrooms
- 40g shallots
- Chinese sausage 

Pork marinate
- 6 tbsp oyster sauce
- 2 tbsp light sauce
- 2 tbsp dark sauce
- 2 tsp sesame oil
- 2 tsp rice wine
- 4 tbsp 5 spice powder
- 2 tbsp pepper

Rice
- 10 tbsp oyster sauce
- 10 tbsp dark sauce
- 2 tbsp light sauce
- 2 tsp sesame oil
- 2 tbsp pepper
- 30g coriander powder

Rice is pre-soak 3 hours before marinating
Zhang is to cook in pressure cooker for 50 mins
60 bamboo leaves for 20 large or 30 small zhang