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Meal Type

Cuisine

Harm Joong

Demonstrated by: Frances Goo - Narcissus Festival Chairperson.
Narcissus Festival - January 1, 1999.

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Ingredients:

Harm Joong

  • 5 lb mochi rice
  • 1 lb black-eyed peas
  • 8 tablespoons Hawaiian salt
  • 1/2 cup salad oil
  • 3 lb boneless belly pork, cut into 54 pieces
  • 2 tablespoons five spice powder
  • 1 pkg (1 lb) dried bamboo leaves, soaked
  • 1 lb larp chong (Chinese sausage), cut into 72 pieces
  • 18 salted duck egg yolks

Directions:

  1. In a large bowl, wash rice and peas; cover with water and soak overnight.
  2. Drain, add 6 tablespoons of the Hawaiian salt and the salad oil; mix well.
  3. Mix the pork with the remaining 2 tablespoons Hawaiian salt and five spice.
  4. Form a bamboo leaf into a triangle; secure and set in a triangular mold.
  5. Set two other leaves on each side of the triangle.
  6. Put 2/3 cup of the rice mixture into leaf mold.
  7. Place 3 pieces of pork, 4 pieces of larp chong, and 1 duck egg yolk on rice.
  8. Cover with an additional 2/3 cup of the rice mixture.
  9. Place a small bamboo leaf over rice and wrap joong by bringing sides of leaves over the small leaf.
  10. Tie securely with string.
  11. Repeat making 17 more joong.
  12. Place in a large saucepot; cover with water.
  13. Bring to a boil, lower heat, and simmer for 5 hours.
  14. As needed, add boiling water to cover joong.

Makes 18 joong.

Joong can also be wrapped in ti leaves or foil. If desired, mixture can be wrapped in a rectangular shape.

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