Cantonese-style Savory Pork Joong

1: Prepare the glutinous rice/mung bean mixture by soaking it overnight and draining it before use.

2: Marinate the pork belly with salt, dried basil, five spice powder, Shaoxing wine, and seasoning soy sauce for at least 1 hour.

3: In a large pot, cook the dried shrimps and Chinese sausages briefly to infuse flavors.

4: Assemble the joong by wrapping a mixture of rice, mung beans, marinated pork, fried shallots, and salted egg yolks in bamboo leaves.

5: Steam the wrapped joong in a large steamer for about 2 hours until fully cooked.