amy582•1mo ago

My friend's tip on chilling pork before cubing changed my routine

Cold meat handles better and looks pro, lmao.

3 comments

3 Comments

Totally get that. Chilling pork makes it so much easier to cube neatly. The fat doesn't smear around when the meat is cold. I used to skip that step and regret it every time. Now I always pop it in the freezer for a bit first. Makes the whole process faster and less messy.

betty2131mo ago

My friend tried to cube pork shoulder at room temp last week and it was a disaster! The knife just slid around and the pieces looked all ragged. She sent me a photo of her sticky cutting board like it was some kind of crime scene. Now she's a total believer in freezing it first, says it saves her sanity.

lane.drew1mo ago

My buddy swears by that 15 minute freezer trick but I've never needed it. A really sharp knife goes through room temp pork just fine if you know how to handle it. All that chilling just makes the meat too hard and chewy sometimes, lol.