How to Cube Pork

1. Choose the Cut:

Select a piece of pork that is suitable for cubing, such as pork shoulder, tenderloin, or sirloin.

2. Trim Excess Fat:

Remove any visible excess fat from the pork. This helps reduce cooking time and prevents grease in your dish.

3. Cut into Strips:

Using a sharp chef's knife or meat slicing knife, cut the pork lengthwise into strips about 1-2 inches wide.

4. Make Cubes:

Starting with one strip, cut the pork into cubes of about 1-2 inches in size. Be consistent with the cube size for even cooking.

5. Discard Tendons:

As you cut the pork, remove and discard any tendons or silver skin. These can make the meat tough and chewy.

6. Repeat:

Continue cutting the remaining strips of pork into cubes until you've cubed the entire piece.

7. Store or Use:

If not using immediately, transfer the cubed pork to an airtight container and refrigerate for later use or freezing.

Tips:

- Chill the pork slightly before cutting to make it easier to handle.

- Keep your knife sharp to ensure clean and precise cuts.

- Blot the cubed pork with paper towels to remove excess moisture before cooking.

- Use different size cubes depending on your recipe and desired texture.

Cubed pork can be used in various dishes, and it's a great way to add versatility to your cooking repertoire.