2 lbs mochi rice
4 tbsp (scant) rock salt, divided per recipe directions
1/2 c black eyed peas
10 salted duck/chicken egg yolks, raw
1 lb pork belly
2 lup cheong, each sliced diagonally into 5 pieces
1 1/2 tsp 5-spice
20 ti leaves, cleaned and de-ribbed
string to tie
Begin the night before by washing mochi rice. Add water to cover and add 2 tbsp rock salt to the water. Rinse black eyed peas and add to mochi rice. Let soak overnight. Cut pork into 10 pieces. Season with 5-spice and remaining 1 1/2 tbsp salt. Chill overnight.
The next day, heat a large pot of boiling water. Roll 2 ti leaves into a cylinder and plunge into boiling water. Lay flat. Repeat with remainder of ti leaves. Drain rice/bean mixture. Arrange all ingredients. Take 2 ti leaves and overlap them with a 2" stagger. Fold in half to form a corner. Place 1/2 c rice/bean mixture into corner. Place 1 yolk, 1 piece pork, and 1 slice lup cheong onto rice. Cover with another 1/2 c rice/bean mixture. Fold ti leaves to completely encase rice and filling so a 4-sided pyramid is formed (3 faces and a base). Use string to tie bundle securely. Place joongs in a large pot. Cover with water. Add 1 tsp rock salt, and bring to a boil. Lower heat to simmer and cook for 3 hours. Remove joong from pot and place on a rack to drain. Serve immediately, chill, or freeze. Leftovers may be reheated in the microwave.