Abstract: As the production of Pre-prepared Steamed Pork with Preserved Vegetable becomes increasingly standardized, maintaining product quality after reheating is essential to meet rising consumer demand for convenient, ready-to-eat meals. This study systematically evaluated and compared the impacts of microwave versus steam reheating on key quality attributes—including water-holding capacity (WHC), color, texture, and volatile flavor compounds—following refrigerated storage (4 ℃) for 1, 3, 6, and 9 days. Results revealed that microwave-reheated samples exhibited relatively stable WHC retention throughout storage, whereas steam-reheated samples demonstrated superior color stability. The hardness, resilience and chewiness of samples in the microwave reheating group were significantly higher than those in the steam reheating group after 6 or 9 days of storage (P<0.05), with a lower springiness observed for the former. Flavor profiling further revealed greater fluctuations in volatile compounds under microwave reheating. After 6 days of storage followed by microwave reheating (D6W), the odor activity value (OAV) of isopentanal in the samples surged from non-detectable on day 3 to 380.25, and that of p-methoxybenzaldehyde increased from non-detectable on day 1 of storage to 1004.60. Notably, (E,E)-decadienal, a characteristic marker for lipid oxidation, was exclusively detected in the microwave reheating group. In addition, the contents of d-limonene, β-caryophyllene and 4-allylanisole in the microwave reheating group were almost all higher than those in the steam reheating group, while their variation trends over storage time were not obvious and showed large fluctuations. In contrast, flavor changes in steam-reheated samples were more gradual. Therefore, steam reheating is recommended over microwave reheating to better preserve the quality of Pre-prepared Steamed Pork with Preserved Vegetable. This study provides a scientific basis for reheating method selection and provides practical guidance for the quality optimization of prepared dishes.