Pressure Cooker Steamed Pork or Mushibuta (蒸し豚) is one of our favorite ways to enjoy pork. With my Instant Pot, I simply use the pressurized steam cook function to steam the big chunk of pork collar. Once cooked, I thinly slice the meat and drizzle on the sauce – either garlic soy sauce or ginger miso sauce. Both add rich flavors to the succulent pork slices.
3 Reasons to Make Pressure Cooker Steamed Pork
1. Easy and Quick
I can’t stress enough how easy it is to make this recipe. Which makes it even more rewarding when the final dish looks so amazing! Most of the cooking time and hard work is left to the Instant Pot’s pressure-steaming. You just need to make two dipping sauces while the pork is being steamed. Or if you already have your favorite pork dipping sauce, you can definitely use that as well.
2. Enjoy year-round
This steamed pork recipe can be served at room temperature or even chilled, so add it to your meal planner in the summer or winter as a great way to enjoy a simple, clean, light pork dish.
3. Make it into an appetizer, side, or main dish
This dish makes an elegant appetizer to start your Asian-themed meal. It’s also wonderful as a topping for your warm or chilled noodles. It’s a dynamic recipe that can be served as a main dish on its own, or as a complement to others.
Best Cuts of Pork for Pressure Cooker Steamed Pork
Which cut of pork is best for this steamed pork recipe? I have tried the pork belly, collar, and shoulder for this recipe, and the clear winner was pork collar. The cut “pork collar” may not be a familiar term in the US, so you may want to request a “Boston butt” or “pork butt” – despite what its name implies, this larger cut consists of parts of the neck (collar), shoulder blade, and upper arm. The pork collar is a moderately tough cut of pork, unlike the tender cuts like pork loin or spare rib. Hence, it’s often used for roasting, braising, stewing or even for making ground pork or sausages. Pork butt is also the most common cut used for pulled pork. I learned about pork collar from a butcher in my favorite Korean meat shop. I explained to the butcher that pork belly was too fatty, and that pork shoulder became too dry and then shredded when I tried to cut it into slices. He highly recommended trying the pork collar instead. Pork collar was an excellent choice (a fairly inexpensive choice too). After steaming for 45 minutes, the meat was really tender and moist, and not fatty like pork belly. It also held together nicely for slicing. It was perfect for this recipe.
Why Steamed and not Boiled?
You might wonder why I steam the pork collar instead of boiling it. The steam cooks the pork while locking in the moisture, giving the meat that juicy texture and flavor.
2 Dipping Sauces to Enjoy with Pressure Cooker Steamed Pork
Although you can make many different dipping sauces for this steamed pork recipe, I recommend trying two of my favorites: Garlic Soy Sauce and Ginger Miso Sauce. Making a great Japanese sauce does not have to be complicated. It can be simply incorporating a base Japanese ingredient like miso or soy sauce with a strong aromatic like fresh ginger or garlic. Try either or both when you make this recipe.
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