Pork Kasim: The Everyday Cut with Endless Possibilities

When it comes to Filipino cooking, few cuts of pork are as dependable — and delicious — as pork kasim. Known for its perfect balance of lean meat, fat, and connective tissue, kasim delivers deep flavor and tenderness whether you grill, braise, or stew it. It’s the cut that turns humble home meals into comfort food favorites.

What Is Pork Kasim?

Pork kasim comes from the shoulder section of the pig, a hardworking muscle that benefits from its natural marbling. Unlike leaner cuts such as pork loin, kasim doesn’t dry out easily — which is why it’s a top choice for dishes that need time and flavor to develop.
The beauty of kasim lies in its versatility — it can be juicy, crispy, saucy, or even shredded, depending on how you cook it.

Why It Deserves a Spot in Your Kitchen

Flavorful & Tender: The combination of fat and meat gives every bite richness and juiciness.

Budget-Friendly: More affordable than prime cuts, yet delivers premium results.

Adaptable: Works for classic Filipino dishes or modern international recipes.

Perfect for Batch Cooking: Its texture improves the longer it simmers, making it ideal for meal preps or family feasts.

Popular (and Creative) Ways to Enjoy Pork Kasim

1. Classic Pork Adobo  The fat content makes kasim perfect for adobo — juicy, flavorful, and fork-tender. The rendered fat naturally enriches the sauce, making it glossy and irresistible over rice.

2. Pork Sinigang
Sour, savory, and comforting — the marbling of kasim adds depth to the tamarind broth. Each bite soaks up the tangy soup while staying moist and tender.

3. Braised Pork with Soy and Star Anise (Pata Tim Style)
A luxurious twist that turns this humble cut into something restaurant-worthy. The slow cooking transforms it into melt-in-your-mouth perfection.

4. Grilled Pork Skewers
Marinate in calamansi, soy sauce, and brown sugar, then grill until caramelized. The natural fat crisps beautifully while the inside stays juicy.

5. Pork Sisig
Chop leftover roasted kasim, mix with onions, chili, and mayo, then serve sizzling. It’s a creative take on sisig that’s lighter than pork face but just as satisfying.

Tips for Perfectly Cooked Pork Kasim

Low and Slow Wins: Patience brings out the best texture and flavor.

Trim Wisely: Keep some fat for flavor, but remove excess if you prefer a lighter dish.

Use Acid for Balance: Calamansi, vinegar, or citrus cuts through the richness beautifully.

The Heart of Filipino Home Cooking

Pork kasim is the cut that never fails — whether it’s simmering in adobo sauce on a Sunday, grilled for inuman nights, or stewed for a comforting dinner. It’s practical, flavorful, and deeply rooted in Filipino food culture.

If there’s one ingredient that proves great flavor doesn’t need to be fancy, it’s pork kasim — the true workhorse of the Filipino kitchen that brings heart and soul to every meal.