Gekloven

Gekloven is a traditional Dutch culinary technique involving the careful slicing of meat, particularly pork, into thin, even strips. The term originates from the Dutch word kloven, meaning "to cleave" or "to split," referring to the process of cutting the meat along the grain to maximize tenderness. This method is most commonly associated with gekloven vlees, which translates to "cleaved meat," often used in dishes like gekloven varkensvlees (cleaved pork).

The technique relies on the principle of tenderizing meat by cutting it perpendicular to the muscle fibers. When cooked, the fibers separate, resulting in a more tender and flavorful texture. Gekloven meat is often used in stews, braises, or as a base for dishes like gekloven vlees met groenten (cleaved meat with vegetables). The slices are typically thin enough to cook quickly, absorbing flavors from sauces or broths.

Historically, gekloven meat was a practical way to utilize pork, especially in regions where meat was less expensive than fresh cuts. The method also allowed for better distribution of seasonings and marinades. While less common today, gekloven remains a beloved preparation in Dutch home cooking, valued for its simplicity and effectiveness in enhancing meat’s natural taste.