Homemade Steamed Pork
Appetizers • European
Description
This dish can be prepared not only in an electric steamer but also in a roasting sleeve — this guarantees the juiciness of the product. You can also use a dumpling steamer or a pot for pasta, like I do (it consists of two pots that fit into each other, with the inner pot having many holes). You might have a steamer insert for pots specifically for such purposes (it is universal and fits pots of different diameters). You can also stuff the piece of meat with carrots just like with garlic, use your favorite spices, and opt for pork neck instead of shoulder. Enjoy your meal!
Ingredients
- Boneless pork shoulder 0 lbs
- Garlic 1 head
- Carrot 1 piece
- Salt 1 tablespoon
- Grill Meat Spice Blend 1 tablespoon
Step-by-Step Guide
Step 1
Prepare the ingredients and the roasting sleeve.
Step 2
Peel and wash the vegetables.
Step 3
Trim excess fat from the meat.
Step 4
Next, make incisions in the meat with a knife to allow for stuffing.
Step 5
Insert garlic cloves into the incisions.
Step 6
Then, salt the meat and rub the salt over the entire surface.
Step 7
Next, take the meat spices.
Step 8
Rub them over the entire surface of the meat.
Step 9
Then, cut the carrot into strips.
Step 10
Next, cut off the required length of the roasting sleeve, keeping in mind that the ends need to be sealed with special clips (included with the sleeve), and seal one end.
Step 11
Place half of the carrot in the sealed sleeve.
Step 12
Then add the meat and the remaining carrot.
Step 13
Seal the sleeve on the other side.
Step 14
Pour about 1 liter of water into the pot.
Step 15
Prepare the second tier of the steamer.
Step 16
Place the sleeve with the meat inside.
Step 17
Turn on high heat and bring to a boil with the lid on.
Step 18
Then reduce the heat to low and steam under the lid for about 2 hours, periodically checking the water level in the pot and adding more if necessary.
Step 19
When the pork is cooked, open the sleeve on one side, release the steam, and let it cool slightly.
Step 20
Transfer to a plate and cool the entire piece.
Step 21
Slice and serve.
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