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