Tips for slicing pork
When it comes to pork, before slicing, you should let the meat sit in the freezer for about 15 minutes. Keeping the meat in the freezer will help the meat firm up just right. The firmer the meat, the easier it is to slice. You only need to leave the meat in the freezer for about 15 minutes (depending on the size of the meat, for smaller cuts, you can shorten the time). Once you feel the meat is slightly firm, you can take it out, you shouldn’t leave it for too long as it will become too solid and difficult to cut. In that case, you will need extra time to wait for the meat to thaw before cutting.
Depending on what dish you plan to cook, you can choose the appropriate way to slice the meat. For braised or stewed dishes, it’s best to cut the meat into square, long pieces. For stir-fried or fried dishes, you’ll need to cut the meat into thin, bite-sized slices.
Before slicing the meat, sharpening the knife will make the slicing easier. For regular braised, stir-fried, or boiled dishes, you should cut the meat against the grain to avoid toughness (except for dishes like shredded meat or beef jerky, where you need to cut the meat along the grain).
If the meat has been frozen in the refrigerator beforehand, you only need to thaw the meat to a moderate level. Once you feel the meat is still slightly firm, you can start slicing without waiting for it to completely thaw.
For boiled or cooked meat, you should take the meat out and soak it in a bowl of ice water to firm it up and cool it down, making it easier to slice. If you don’t plan to eat it immediately, you can tightly wrap the meat with cling wrap and put it in the fridge for about 1-2 hours. This way, the meat will firm up and be easier to slice.
Tips for slicing beef
To easily and precisely slice beef, you should also let the meat sit in the freezer before slicing, just like pork. The meat will reach a certain level of firmness, making slicing easier. Depending on the dish, the slicing method may vary. For braised or stewed dishes, you should slice the meat into square, thick pieces. For stir-fried, hotpot, or pho dishes, you should slice the meat thin, against the grain.
Slicing chicken and duck meat
When it comes to chicken and duck, to avoid breaking the meat and bones while slicing, you’ll need a sharp and wide knife and a sturdy cutting board.
For boiled or cooked chicken and duck meat, you should let the meat cool down before slicing. Slicing the meat immediately while it’s still hot will make the meat easily crumble.
When slicing chicken or duck meat, make decisive cuts to prevent the meat from breaking apart.
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