Description: Pork cubes, pieces, slices/strips are extremely versatile. All are typically cut from the loin area - but cubes and slices/strips may be cut from virtually any fresh pork cut.
Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.
Cooking Methods
Butcher Tips
- If using a marinade for basting, set some aside before placing raw pork in it to marinate. Never reuse marinade that the meat was marinated in.
- Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.