Cold Steamed Peppered Pork with Mustard Sauce

Butan Niku no Karashi su Miso Kaké

Preparation info

  • Difficulty

    Easy

  • Serves

    6–8

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.

Ingredients

  • 2 pounds pork loin or lean pork shoulder
  • 1 teaspoon salt
  • ½ teaspoon sanshō (fragrant Japanese pepper)

Mustard Sauce

  • cup shiro miso (light fermented bean paste)
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon prepared mustard
  • 1 tablespoon water

Method

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 keep a steady flow of steam. After 10 minutes, check the water level. If it has been reduced by half, you’ll need to add hot water every 15 minutes. The pork must steam for a total of 45 minutes or until the internal temperature reaches 170 degrees. It’s best to check this with a meat thermometer.

After steaming the pork, remove it from the heat and let it cool, covered with a damp cloth, at room temperature. When the cloth is no longer hot and no clouds of steam are visible, wrap the pork snugly in clear plastic wrap and refrigerate for at least 2 hours to chill it. The cooked pork will keep, refrigerated, for several days.

Combine the sauce ingredients in a small noncorrodible saucepan and stir well. Heat the sauce over a low flame until bubbly and glossy. Chill the sauce for at least 15 minutes, or refrigerate up to 1 week in a covered glass jar.

Remove the twine from the pork, cut it in -inch-thick slices, and arrange these, domino style, on a platter. Stir the sauce and thin it slightly, if necessary, with a drop or two of water. Serve the sauce separately, or drizzled across the sliced meat.