Allow the pork to rest a bit, so the juices don't all spill out, before slicing the meat thin on the bias.

WSJ: Johnny Monis's Northern Thai Grilled Pork Salad | Slow Food Fast

If you're cooking red meat, choose thin, porous cuts of meat for the most delectable results.

NPR: Dinner's Secret Weapon: The Make-Ahead Marinade

The trick was to cut small quantities of meat into paper-thin slices, season them with condiments, preserves, and spices, add whatever vegetables you could grow or barter, and keep adding until you arrived at a dish so tasty that you forgot how little meat was in it.

NEWYORKER: A Fork of One��s Own

My detail-oriented side enjoys separating the thin pieces of meat and watching them gradually cook.

NPR: Friends, Family and a Feast: A Hot Pot How-To

At the Twentieth of November market, she took me to a line of venders who grill to order a portion of the insanely thin sheets of meat that they hang over poles like dishtowels.

NEWYORKER: Land of the Seven Moles

Specialty butchers generally have access to rabbit and can debone the hind legs for you. (If you can't find rabbit, turkey breasts or veal or pork cutlets make fine substitutes, Mr. Stryjewski said.) Pounding the legs thin before seasoning is also essential it evens out the meat and speeds up the cooking time.

WSJ: Stephen Stryjewski's Paneed Rabbit With Citrus, Sage and Caper-Butter Sauce | Slow Food Fast