In this paper， we mainly studied the effects of cooking methods （atmospheric pressure and high pressure steaming） on the sensory and nutritional quality of steamed pork with pickled and dried mustard. The results showed that the L* values of pork decreased after steaming， and the a* and b* values increased， which indicating the pork getting darker. With the increase of steaming time， the pork gradually getting darker， the hardness， cohesion and chewiness of the pork with high pressure steaming were lower than those in the atmospheric pressure group. The central temperature of the pork in the high pressure group was higher than that in the atmospheric pressure group. The weight loss rate of pork and the weight gain rate of pickled and dried mustard were significantly increased with the increase of steaming time， and the effect of high pressure was stronger than that of atmospheric pressure. Steaming could make the TBA and POV values of the pork increased significantly， and the degree of fat oxidation increased. With the steaming time increased， the degree of fat oxidation increased， and high pressure could promote pork fat oxidation more than atmospheric pressure did. In addition， steamed pork with pickled and dried mustard made by high pressure steaming 40 min gained the highest sensory score. In this condition， the hardness， cohesion and chewiness of the pork were the lowest， and score of texture was the highest.