How Long to Steam Pork for Perfectly Cooked Meat Every Time

This steamed pork patty (or yook baeng) with Tianjin preserved vegetables (冬菜蒸肉饼) was a blast from the past. It just came to me recently, like it wanted its presence known to our family again. I’m glad it did, because it’s insanely good.

Bill’s dad used to make this steamed pork patty for the staff meal at the Chinese restaurant they owned many years ago. His staff was basically family!.

People in the restaurant would look at our dishes and mutter that they wished they were on the menu so they could order our home cooking.

Steaming is a quick, healthy and easy way to cook pork without adding any extra fat or oil. When done right, it yields tender, juicy pork full of flavor. But steaming pork can be tricky – it’s important to get the timing just right. Undercook it, and you’ll end up with tough, chewy meat. Steam it too long, and you’ll have dry, stringy pork. So how long should you steam pork to perfection?

In this comprehensive guide, we’ll cover everything you need to know about steaming times for various cuts and sizes of pork. You’ll learn expert tips for preparing pork before steaming, monitoring doneness, and serving up delicious steamed pork meals Let’s get started!

How Long to Steam Different Cuts of Pork

The steaming time for pork depends on a few key factors

Thickness/size of the cut – Smaller and thinner pieces cook faster. Larger roasts or thicker chops take longer.
Leanness of the cut – Fatty cuts like shoulder take longer than lean loin or tenderloin.
Bone-in or boneless – Bone-in pork retains more moisture but may cook slower.
Cooking method – Traditional Chinese steamers, bamboo steamers, electric steamers etc. all vary slightly in time.

Here are general guidelines for common cuts:

Pork chops, 1 inch thick – Steam for 15-20 minutes
Pork tenderloin, 1 lb – Steam for 15-25 minutes
Boneless pork shoulder, 2 lbs – Steam for 25-35 minutes
Bone-in pork shoulder, 3 lbs – Steam for 45 mins to 1 hour
Ground pork patties, 4 oz – Steam for 12-15 minutes

How to Tell When Steamed Pork is Done

Checking steamed pork for doneness is crucial for both safety and ideal texture. Here are some easy ways to test when your pork is ready:

Use a meat thermometer – Insert into the thickest part of the meat. Pork should reach 145°F internally.
Check for visual cues – Pork lightens in color and just starts to lose its pink/red hue when properly steamed.
Test for firmness – When cooked, pork should feel firm but still juicy when pressed.
Cut into the meat – If the interior is no longer pink, with clear juices, it’s done.

Always allow pork to rest for 5-10 minutes before cutting into it after steaming to allow juices to redistribute. The internal temperature will rise a bit during resting.

Steaming Pork Safely & Properly

To safely steam pork while locking in moisture and flavor, follow these tips:

Trim excess fat & silverskin – This prevents greasiness and helps pork cook evenly.
Cut into portions – Chops, roasts, etc. Steam faster and more uniformly than whole cuts.
Marinate if desired – An acidic marinade tenderizes pork. Limit time to avoid mushiness.
Pat dry before steaming – This allows steam to penetrate meat rather than evaporating surface moisture.
Use a steamer basket – Keeps pork above water, preventing sogginess while allowing steam circulation.
Don’t crowd pieces – Leave space between pork portions for even cooking.
Add aromatics to water – Ginger, scallions, garlic, chili etc. infuse extra flavor.

Mastering the Steaming Process From Start to Finish

Here is a step-by-step guide to steaming pork perfectly every time:

Prep pork – Trim, cut into portions, marinate or pat dry as desired.
Bring water to a boil – Fill the steamer pot with enough water so it won’t boil dry. Bring to a rolling boil over high heat.
Add aromatics (optional) – Toss ginger, garlic, lemongrass etc. into the boiling water for extra flavor.
Arrange pork – Place pork pieces in a single layer in a steaming rack, basket or plate. Don’t overcrowd.
Steam – Place pork in the steamer basket, cover and steam over high heat per recommended time for doneness.
Check for doneness – Use a thermometer or cut into pork to test. Remove immediately once done.
Let rest – Allow pork to sit 5-10 minutes before serving. This finishes cooking and seals in juices.
Serve and enjoy! – Your perfectly steamed juicy pork is ready to be devoured!

Tips for Flavorful, Juicy Steamed Pork

Here are some extra pointers for taking your steamed pork up a notch:

Marinate overnight in a soy sauce, rice wine, garlic and ginger marinade. Adds major flavor.
Season before steaming with salt, five-spice powder, sesame oil or other dry rubs.
Glaze with sauce after steaming – drizzle with hoisin, oyster sauce, sweet chili sauce etc.
Deep fry briefly after steaming to make the exterior crispy while the inside stays tender.
Pair with bold sauces and spices – steamed pork takes well to chili oil, Sichuan peppercorns etc.

Serving Suggestions for Perfectly Steamed Pork

Steamed pork pairs excellently with various Asian flavors and ingredients. Here are just a few serving ideas:

Sliced steamed pork with garlic stir fried greens and steamed rice
Shredded steamed pork in lettuce wraps with hoisin sauce and fresh herbs
Diced steamed pork with udon noodles in a ginger broth
Steamed pork bao sandwiches with pickled vegetables
Ground steamed pork dumplings dipped in chili oil and soy sauce
Cubed steamed pork and vegetable skewers with a sweet chili glaze

However you choose to serve it, properly steamed juicy pork is delicious in soups, salads, sandwiches, noodles and more! Get creative with your favorite flavors.

FAQs About Steaming Pork

Let’s recap some common questions on steaming times and techniques:

How long to steam a 1 inch thick pork chop?

About 15-20 minutes. Use a thermometer to confirm 145°F.

What if my pork roast is 4 lbs?

Figure around 1 hour 15 minutes steaming time for a 4 lb roast. Check internal temp.

Can I steam a whole pork tenderloin?

Yes, keep whole tenderloins 1-1.5 lbs. Steam 15-25 mins until 145°F.

Should I marinate pork before steaming?

Marinating 1-12 hours adds great flavor. Acidic marinades also tenderize.

Is it necessary to use a steamer basket?

A basket isn’t required, but recommended to keep pork above water for best results.

What’s the minimum safe internal temp for steaming pork?

Cook pork to a minimum internal temperature of 145°F to eliminate bacteria and parasites.

Can I reuse leftover steaming liquid for stocks?

Absolutely! The aromatic steaming liquid makes an amazing pork stock base.

What’s the best way to add more flavor when steaming?

Add garlic, ginger, scallions, chili or other aromatics right to the steaming water.

Conclusion

With the proper steaming time, preparation and techniques, you can enjoy succulent, flavorful steamed pork anytime. Follow the size-based guidelines, utilize a thermometer for doneness and employ the flavor boosting tricks for fantastic results.

In no time, you’ll be an expert on steaming pork perfectly. Your family, guests or your own tastebuds will thank you for the restaurant-quality steamed pork you’ll be dishing up!

how long to steam pork

What Are Tianjin Preserved Vegetables?

This recipe calls for dong cai, which is a type of preserved cabbage from Tianjin in northern China. The cabbage is finely chopped and salted, with garlic sometimes added.

The cabbage is then pickled, and then used in soups, stir-fries, steamed dishes, and stews. You can find this ingredient in Chinese grocery stores, near the other preserves and pickles.

It usually comes packaged in earthenware jars like this:

Steamed Pork Patties: Only At Home

Dong cai, or pickled vegetables, are served with this steamed pork patty, which is also known as “steamed pork cake” or “steamed meat cake.” You generally only see it in home kitchens. I’ve never seen it available in any restaurant, let alone American Chinese takeout restaurants.

Steamed pork patties are very important to Chinese families, especially those from southern provinces like Guangdong. They’re easy to make and delicious. They have become comfort food for many Cantonese kids.

There are other ingredients on this list that you can use if you can’t find this Tianjin preserved vegetable. Then flavor the meat with your choice of aromatics, like ginger, scallions, and garlic.

When you mix fresh pork with salted or preserved foods, it’s like adding cheese, ham, or bacon to Western recipes—the flavors get stronger!

Finally, if you don’t have ground pork but do have pork shoulder or pork butt, you can use my simple method for grinding meat without a grinder to make your own. Enjoy!.