Steaming meat with a metal dish in a steamer pot

I have been trying out the black bean paste recipe with various meats and various ways of cooking. Today I tried cooking black bean pork in a metal dish, steamed in a large pot. What I discovered is that a metal plate allows steaming to be efficient. However, this way of steaming collects a lot of water vapor in the dish. At the end, I had to drain 3/4 of the liquid, thicken the remaining sauce in a sauce pan, add it back to the meat, and then keep the meat in a warm oven at 150F until it dries out a bit. The meat tends to be quite tender when just out of the steamer. However, it toughens up in the warmth of the oven.