Pickled chilies, mustard greens that have been preserved, ya cai, and/or Tianjin preserved vegetables can be found in a good Chinese grocery store in jars, cans, foil pouches, or sometimes in the cold section.
Steaming is one of the healthiest and most flavorful ways to cook pork. The gentle heat tenderizes the meat while sealing in moisture and natural juices. But getting the steaming time right is key to ensuring your pork turns out perfectly cooked – not overdone or undercooked. So how long should you steam different cuts of pork?
In this comprehensive guide, we’ll provide tips on exactly how long to steam various pork cuts, along with techniques for ensuring tender, juicy meat and foolproof doneness. Let’s dive in!
An Overview on Steaming Pork
Steaming uses hot vapor to gently cook pork until fork tender The moist heat tenderizes the meat and infuses it with flavor while retaining nutrients It’s a versatile cooking method suitable for all cuts of pork,
Benefits of steaming pork include
- Keeps meat incredibly moist and juicy
- Infuses flavor from aromatic steaming liquid
- Retains nutrients better than high-heat cooking methods
- Requires minimal added fat or oil
- Allows layered steaming of ingredients
- Easy cleanup with no splattering
When determining steaming time, the thickness of the cut is the most important factor. Follow the general guidelines below for common pork cuts.
How Long to Steam Different Pork Cuts
Pork Chops
- 1 inch thick – 8 to 12 minutes
- 1 1⁄2 inches thick – 15 to 20 minutes
Pork Tenderloin
- 1 pound tenderloin – 15 to 20 minutes
- 2 pound tenderloin – 25 to 35 minutes
Pork Shoulder
- Boneless roast, 2-3 lbs – 1 to 1 1⁄4 hours
- Bone-in roast, 3-4 lbs – 1 1⁄4 to 1 1⁄2 hours
Pork Belly
- 1-inch thick – 45 minutes to 1 hour
- 1 1⁄2 inch thick – 1 to 1 1⁄4 hours
- 2 inches thick – 1 1⁄4 to 1 1⁄2 hours
Ground Pork
- Patties or meatballs – 8 to 12 minutes
Pork Ribs
- Spareribs – 45 minutes to 1 hour
- Country style ribs – 1 to 1 1⁄4 hours
- Baby back ribs – 1 to 1 1⁄4 hours
Tips for Steaming Juicy, Tender Pork
Follow these tips for perfect steamed pork every time:
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Choose uniform, evenly sized pieces for even cooking.
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Trim excess fat, which can inhibit heat penetration.
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Cut pork shoulder or ribs into smaller sections if needed.
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Use a digital meat thermometer to check doneness.
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Allow pork to rest 5-10 minutes before serving.
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Add aromatics like garlic, ginger or lemongrass to the steaming liquid.
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Mix up the seasoning on each piece for variety.
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Avoid overcrowding pieces in the steamer.
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Use tongs or a spatula to flip pork halfway through steaming.
How to Know When Pork is Done Steaming
Checking temperature is the most reliable way to ensure steaming perfection.
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Use an instant-read thermometer to check the thickest part of the meat.
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Pork should reach a minimum internal temperature of 145°F.
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The meat should appear slightly pink but completely opaque throughout.
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Pork should feel fork-tender but still have some resistance when pierced.
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The juices should run clear with no traces of pink when poked.
If your pork is not yet fully cooked, simply place it back in the steamer for 5-10 additional minutes until it reaches the proper internal temperature.
Steaming Different Cuts of Pork
Beyond basic chops and tenderloin, consider steaming these flavorful cuts:
Pork Shoulder – Rub the roast with five spice powder and steam with ginger, lemongrass and soy sauce for Asian flair.
Pork Belly – Score the skin before steaming. Finish by broiling to crispy perfection.
Pork Ribs – Choose baby back, spare or country style ribs. Rub with spice mix and steam-cook until fall-off-the-bone tender.
Ground Pork – Add chopped mushrooms, water chestnuts and green onions. Shape into patties or meatballs and gently steam.
Pork Shanks – Soak in brine overnight before steaming with garlic and herbs until fork-tender.
Serving Your Succulent Steamed Pork
Steamed pork pairs perfectly with all kinds of flavors. Consider these tasty serving suggestions:
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Sandwich slices in a crusty baguette with quick pickled vegetables.
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Dice and add to fried rice, noodles or pasta.
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Pile on soft tacos or crunchy tostadas with salsa and avocado.
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Shred and toss with barbeque sauce for pulled pork sandwiches.
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Slice thinly for a protein-packed salad topping.
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Cube and skewer for satay with peanut or hoisin dipping sauce.
Get ready to enjoy incredibly tender, juicy pork perfection. Follow the guidelines on how long to steam the various cuts, and soon this will be your go-to cooking method for pork that’s healthy and full of flavor.
Bowl-Steamed Pork Belly Recipe
- 1 pound fresh boneless pork belly, skin-on
- 1/2 tablespoon of dark soy sauce or 1/4 tablespoon of light soy sauce
- 1/2 cup vegetable oil
- 1/2 tablespoon of pickled chile, 4 thinly sliced birds eyes chilies, or spicy pickled mustard green stems
- 1 tablespoon dried fermented black beans
- 1 cup of pickled greens from Sichuan or a preserved vegetable from Tianjin
- Bring a pot of water to boil. When the water starts to boil, add the pork and cook for 5 minutes. Take the pork out of the water and wash it under cold running water. Do not discard the cooking water.
- Heat the vegetable oil to 350°F in a wok. Add the pork, skin side down, and fry over medium heat, swirling the pan every so often, until the skin is crispy and dark brown, about 5 to 8 minutes. Be careful, the pork will splatter, so use a splatter guard or a light lid if you want to. Put the pork back in the pot of water and let it soak for 15 minutes, or until the skin gets wrinkled. Remove the pork from the liquid and let it cool. Peel the pork and cut it into 1/4-inch slices. Make sure that each slice has a strip of skin on top.
- In a shallow bowl with a diameter of 7 to 8 inches, arrange the pork in two neat rows across the bottom and sides of the bowl. Each slice should overlap with the last. Every strip of skin should be touching the bowl. On top, put any broken pieces of pork. Then, pour the soy sauce all over the meat. Add the pickled chilies and fermented beans. Cover the meat with the ya cai by pressing it all over. Press down gently to compact everything into the bowl.
- Put the bowl in a steamer insert and cover it with a lid. Steam it over medium-high heat for two hours, making sure the water in the bottom doesn’t dry out.
- To serve, pour off the extra water and fat and put a big plate on top of the bowl upside down. Grasping plate and bowl firmly, invert to unmold. Serve immediately. Leftovers may be gently re-steamed.
Steamed Pork Ribs with Garlic / One of the Best Ways to Cook Pork Ribs
FAQ
How long does pork need to be steamed?
How to steam pork meat?
Does steaming pork make it tender?
How long does it take to steam pork belly?
How do you steam pork in a steamer?
Pork can be steamed with a traditional steamer that fits on top of a saucepan or by using a rack that sits in the bottom of a tightly covered pan that allows the food to be suspended above the water. Steaming can also be accomplished by the use of an electric steamer or a bamboo steamer.
How do you cook pork patty in a steamer?
Stir in the chopped scallions. Spread the meat mixture evenly in a round, shallow, and heat proof bowl with a rim (to catch the juices that come out of the pork patty). Bring the water to a rapid boil in your steamer, and place the pork into the steamer. Cover and steam for 15 minutes. Serve immediately with steamed rice.
How long do you boil pork patty?
Boil some water in a pot, turn on a high fire. When water is boiling, put a stand into the water and put the pork patty plate over the stand. Let it steam for 15-20 minutes. I usually do it for 15 minutes because I try to level the pork patty to around one inch thick. What kind of mushrooms do you use?
Should you steam pork over rice?
For efficient use of time when preparing recipes that call for pork and rice, steam pork over rice as it is cooking. Avoid removing the cover to the pot during the cooking process. This will allow heat and steam to escape, resulting in extended cooking times.