Pork kasim is a delicious and versatile cut of meat that is widely used in Filipino cuisine. But what exactly is pork kasim when translated into English? This tender cut actually refers to the pork shoulder, which comes from the upper front leg of the pig.
Understanding what pork kasim is in English helps you fully appreciate this flavorful cut and how to best use it in regional dishes. In this comprehensive guide, we’ll explore everything about pork kasim, from its anatomy to popular cooking methods. Get ready to become a pork kasim expert!
In Tagalog, “kasim” refers specifically to the pork shoulder or butt. This is the upper part of the front leg that includes the shoulder blade, arm bone, and some neck vertebrae. It’s an area of significant movement for the pig, so the meat contains plenty of fat marbling and connective tissue.
When translated to English, pork kasim is equivalent to the pork shoulder or Boston butt. It does not actually come from the rear or “butt” area – this naming confusion stems from old barrel packing methods. Pork shoulder consists of two subprimal cuts:
- Upper shoulder/butt (kasim)
- Lower shoulder/picnic
The kasim or upper shoulder is the fattier, more flavorful portion. It’s also known as a flavor cut that benefits from slow moist cooking to break down the tough connective tissues.
Why is Pork Kasim a Popular Filipino Cut?
There are several reasons pork kasim is extensively used in Filipino cooking:
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It’s loaded with fat and collagen – This gives a tender, juicy texture when slow cooked The melted fat also carries tons of flavor
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Kasim stays moist when cooked – The fat and connective tissue prevent it from drying out, even with extended cooking times.
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It can be cooked many ways – Braising, stewing, grilling, roasting – kasim adapts well to various cooking methods.
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The meat pulls apart easily – Well-cooked kasim shreds perfectly for dishes like adobo and sinigang.
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It’s inexpensive – Shoulder is an affordable cut that extracts maximum flavor. This makes it very cost-effective.
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Provides authentic Filipino flavor – When combined with traditional seasonings, kasim delivers the definitive taste of iconic cuisine.
From its versatility to its authentic flavor, it’s clear why pork kasim is integral to Filipino cooking. No other cut can quite match its texture and taste profile.
Where on the Pig is the Pork Kasim Located?
To fully understand pork kasim, it helps to visualize exactly where this cut comes from on the pig’s body:
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It originates from the front leg or shoulder region near the pig’s head.
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More specifically, it comprises part of the shoulder joint, including the shoulder blade bone.
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It sits above the lower shoulder/picnic and does not extend to the legs or rear.
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The kasim consists of the arm bone, portion of the shoulder blade, and some neck vertebrae.
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This area allows for more flexible movement, hence the marbled meat and connective tissues.
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Fatty muscles in this region include the jowl, brisket, and blade.
Popular Dishes Made with Pork Kasim
Pork kasim finds its way into many classic Filipino dishes. Here are some of the top pork kasim recipes:
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Adobo – The national dish of the Philippines! Pork kasim is stewed in vinegar, soy sauce, garlic, and black peppercorns.
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Menudo – A hearty stew containing pork kasim, potatoes, carrots, raisins, and liver pieces simmered in tomato sauce.
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Sinigang – A sour and savory soup made with pork kasim and vegetables like okra, eggplant, and green beans. Tamarind gives it the sour taste.
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Lechon Kawali – Deep fried pork belly with crispy skin and tender, fatty meat.
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Dinuguan – A rich, spicy stew made from pork kasim meat and organs simmered in pig’s blood.
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Mechado – The pork is cooked with tomato sauce and liver pieces for a thick, flavorful gravy.
And of course, kasim can be simply roasted, grilled or braised on its own to succulent perfection. It brings that iconic pork flavor to any dish.
Step-by-Step Guide to Cooking Pork Kasim
Preparing juicy, flavorful pork kasim is easy when you follow these simple steps:
Ingredients:
- 2 lbs pork kasim (shoulder/butt), bone-in or boneless
- 3-4 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions:
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Heat oil in a skillet over medium-high heat. Season the pork kasim generously with salt and pepper.
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Brown the pork on all sides until golden crust forms, about 3-4 minutes per side.
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Transfer meat to slow cooker and add garlic, bay leaves, peppercorns, soy sauce, vinegar, brown sugar and 1 cup water.
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Cook on low heat for 7-8 hours until extremely tender. The meat should shred easily when poked with a fork.
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Remove pork and shred with two forks. Return meat to slow cooker and toss to coat in sauce.
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Adjust seasoning with salt and pepper. Serve kasim over rice with extra sauce ladled on top. Enjoy!
With this simple recipe, you’ll have flavorful, fork-tender pork kasim perfect for any Filipino dish. The meat just falls apart!
Tips for Choosing and Cooking Pork Kasim
Follow these handy tips for buying and preparing pork kasim:
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Look for well-marbled cuts with thin, white strips of fat running through the meat.
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Opt for bone-in kasim for added moisture and flavor during cooking.
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Trim excess fat before cooking but leave some for bastings and pan sauce.
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Season generously with salt, pepper, garlic, vinegar, and soy sauce.
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Cook using moist heat methods like braising, stewing, or pressure cooking.
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Bring to an internal temperature of at least 195°F for shredded meat.
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Allow the cooked pork to rest 10 minutes before shredding for maximum juiciness.
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Slice across the grain if keeping pork kasim in larger chunks or slices.
When prepared using proper techniques, pork kasim delivers fork-tender perfection ideal for classic Filipino dishes. Now that you know exactly what this cut is, try it in your favorite recipes!
Common Questions About Pork Kasim in English
What’s the difference between pork kasim and pork belly?
Pork kasim comes from the shoulder and contains more connective tissue. Pork belly is from the underside of the pig and has a higher fat ratio.
Can pork kasim be cooked quickly or does it need long cooking times?
The connective tissue in kasim requires moist cooking methods for at least 1-2 hours until fall-apart tender. Quick cooking leaves it tough.
What is the best way to cook bone-in pork kasim?
Slow braising, stewing, simmering in sauce, and pressure cooking are ideal methods for bone-in kasim. The bones impart extra flavor.
Is pork kasim a healthy meat choice?
In moderation, kasim can be part of a healthy diet. Opt for leaner cuts and trim excess fat before cooking. Portion sizes also matter for optimal nutrition.
What taste and texture does cooked pork kasim have?
It has a savory, mildly sweet pork flavor. The texture is moist and succulent with meat that shreds apart easily when cooked properly.
Enjoy Delicious and Tender Pork Kasim
Pork kasim is clearly one of the most prized cuts in Filipino cooking. Its balanced flavor, juicy tenderness, and versatility lend itself beautifully to classic dishes like adobo, sinigang, and more. By understanding exactly what cut “kasim” refers to in English, you can better appreciate its attributes. Look for well-marbled shoulder meat and employ slow moist cooking methods to extract its maximum flavor and unbeatable texture. Now get cooking and savor the deliciousness of pork kasim!