Cutting thin slices of pork for grilling or frying is supposed to reduce the length of time you spend cooking. But trying to maneuver a knife through the meat can cost you time. The thinner the slice -- and the closer you are to the edge of the loin -- the greaterr the chance that the knife could slip or the meat could move and compress as you try to cut it. That will wreck your thin cut. If you freeze the pork slightly, however, it won't move as much when you try to slide a knife blade through it. That way, you can achieve a smooth cut rather than ripping the pork.
Unfrozen Pork Loin
Step 1
Wrap unfrozen pork loin in plastic wrap or place it in a freezer bag. Place the pork loin in the freezer.
Step 2
Tap or lightly squeeze the package after about 30 minutes. If it seems like a large part of the loin is still very squishy and unfrozen, put it back in the freezer for another half-hour.
Step 3
Avoid letting the pork loin freeze solid. You simply want to make the meat firmer, so that when you slice the pork, it won't pull to the side or squash down and give you torn or oddly shaped pieces. The very outside of the loin still might be unfrozen, but the whole piece won't compact as much.
Step 4
Unwrap the loin once it's firm and place it on a cutting board.
Step 5
Place a paper towel over the top of the loin and grasp the meat through the towel, As the loin sits out at room temperature, even for a few minutes, bits of it will thaw and make the pork loin slippery. The towel should help you get a better grip on the meat.
Step 6
Try to cut a slice off the loin. Ensure your fingers and thumb aren't in the way if the knife slips. If you can't get a clean cut, or if the meat seems like it's about to tear, wrap it up and start the freezing and checking process again.
Frozen Pork Loin
Step 1
Place a completely frozen pork loin in a zippered plastic bag or large container with a lid. Seal the bag or container and place it in the refrigerator. Note that thawing even a little can take time, so if you are using a frozen pork loin, place it in the refrigerator a few hours before you need to slice it.
Step 2
Touch the pork loin through the bag, or open the container and test it. If it is rock solid, let it thaw some more. If the surface seems thawed and the meat is firm but does not feel like a rock, place it on a cutting board.
Step 3
Cover the section of the loin you need to hold with a paper towel, to increase your grip, and try to cut a thin slice. If the meat is not at a point at which you can cut it without much effort, put it back in the refrigerator and let it thaw more.
Tips and Warnings
- Don't randomly slice the loin when testing to see if it's frozen or thawed enough. Treat the test cuts as actual slices. If the loin is ready to be cut, you'll have your first slice, and if it's not, you won't end up with slash marks all over the top of the loin. Ensure the knife you're using is sharp. If you haven't had it sharpened in a while, drag it through a home sharpener. These are available in any store that sells kitchen knives and range from plain blocks or wands across which you drag the blade to plastic blocks with slots that contain sharpening materials. Cut slowly. This allows you to have better control over the knife if you are cutting very thin slices.
- Watch your fingers and thumb. If the pork loin is frozen hard, the knife can slip. Softer, thawed loin may tear if the slices you're cutting are very thin. Wash your hands and all surfaces and utensils that touched the raw meat in hot, soapy water. Don't show off and try to cut too quickly or apply too much pressure, especially if cutting very close to your hand. One little slip is all it takes to injure youself and add unwanted blood to the pork loin.
Things You'll Need
- Plastic wrap or freezer bag
- Timer or watch
- Cutting board
- Paper towels
- Knife
- Container with lid
- Knife sharpener
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