Laotian boiled sticky rice with pork and yellow mung beans.
Wash and soak the sticky rice over night or at least 4 hours
Drain the rice into a bowl, add 2T MSG and mix well.
Wash and soak the yellow mung beans over night or at least 4 hours
Drain the yellow mung beans into a bowl. Add the black pepper, msg and vegetable oil. Mix well.
Slice the pork belly into 1/2 inch thick. One slab should get you about 20 pieces.
Add chopped and fried shallots, chopped onion, black pepper, salt and msg. Mix all the ingredients well. You can also marinate the pork belly ahead of time.
Thaw the banana leaves if using frozen ones. Fill a container with warm water and let the banana leaf sit in it for a few minutes. Remove from the water and use a kitchen towel to dry.
Cut the banana leaf into 8x11 inch. Also cut aluminum foil slightly bigger than the banana leaf.
Put a banana leaf on a piece of foil. Add 1/4 C of sticky rice on the banana leaf.
Add 2T of the yellow mung bean on top.
Next add a slice of the pork belly.
Top it with another layer of yellow mung bean.
Add another 1/4C of sticky rice.
Bring the edges of the foil together lengthwise. Fold the edges down until it's tight.
Fold the ends down.
Use kitchen twine to wrap it tight.
Making sure the ends where the foil and banana leaf is folded down is wrapped tight to prevent water from entering.
Put them in a big pot and cover with water. Put the pot on high heat and bring to a boil. Boil for 4 hours and then remove from the water.