The success of this recipe lies in the meat being properly cut by the butcher. Personally, I like a good marbled cut of beef chuck roast or a fatty pork roast. It doesn’t sound so healthy, but fat makes the meat more tender and flavorful. As for the cut, I usually tell my butcher, “Cut it like wafer-thin bacon, and then cut it into two-inch pieces.”
For the cookware, I love using our electric raclette (the flat side) or our butane stove right at the dinner table. If you have neither, you can stir-fry it in a frying pan over the stove.