Cold Steamed Peppered Pork with Mustard Sauce

Butan Niku no Karashi su Miso Kaké

Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This dish is particularly well suited to hot weather dining since both the meat and the sauce can be made in the cool of one evening, refrigerated, and then served several days thereafter. Although the cold pork is especially inviting in the summer months, it could join a buffet of cold sandwich meats in any season.


  • 2 pounds pork loin or lean pork shoulder
  • 1 teaspoon salt
  • ½


Rub all the surfaces of the meat with the salt and Japanese pepper, then tie the pork with kitchen twine so that it keeps its shape throughout the cooking. Place the pork in a steamer with at least inches of water in the bottom section. Bring the water to a boil, then adjust the heat to medium to ke