Demystifying Pork Kasim: A Guide to this Flavorful Filipino Cut

For pork lovers around the world, discovering new and exciting cuts of meat is an adventure One such cut that generates curiosity is the uniquely named pork kasim But what exactly is kasim? And what is this flavorful Filipino pork cut called in English?

In this article, we’ll explore everything you need to know about pork kasim, from its location on the animal to its common English names, flavor profile, and best cooking methods. Read on to become a kasim expert!

What is Pork Kasim in English?

First, let’s demystify what pork kasim translates to in English Kasim refers to a cut of pork from the shoulder of the pig This includes the upper portion of the front leg as well as part of the neck and blade shoulder.

Pork kasim is also commonly known in English as:

• Pork butt
• Boston butt
• Pork shoulder

The term “butt” can be confusing since this cut is not from the rear of the animal. It’s a corruption of the Old English word “butte” meaning thick or stout, referring to the meaty nature of the shoulder.

Where is Pork Kasim Located on the Pig?

Pork kasim comes from the top portion of the front leg and shoulder of the pig. This includes parts of the neck, shoulder blade, and upper arm.

It’s located above the lower picnic shoulder but below the loin region. The kasim contains portions of several different muscles that get good exercise, making the meat flavorful and well-marbled.

This cut is not near the rear or “butt” of the animal, despite some of its confusing English names. The leg and shoulder contain the perfect blend of fat and connective tissue that allows pork kasim to shine when cooked low and slow.

Flavor Profile and Texture

Well-marbled and containing a good amount of collagen, pork kasim is known for its rich, meaty flavor and tender yet textured bite when cooked properly.

Here are some of the hallmarks of kasim’s succulent flavor and texture:

• Deeply savory pork flavor from abundant fat marbling
• Satisfying chew from collagen that melts into tenderness
• Moist and juicy when cooked slowly over time
• Ability to absorb other strong flavors like smoke or spices
• Versatile for many cooking methods

Overall, pork kasim provides a satisfying meat experience!

Best Cooking Methods

The marbled fat and collagen content of kasim make it perfect for long, slow cooking times. This allows the tough collagen to transform into silky gelatin and the fat to baste the meat from within.

Here are some top cooking methods to try:

• Braising/Stewing: Cut into chunks and braise or stew until fall-apart tender. Great for stews like menudo.

• Pulled Pork: Slow roast or smoke a whole kasim for 8-12 hours until shreddable. Perfect for tacos, sandwiches, bowls.

• Roasting: Roast in the oven uncovered to get a delicious crust.

• Grilling/Smoking: Works great when sliced into steaks or chops for grilling or smoking low and slow.

• Sous Vide: Cook for 24+ hours sealed in a water bath for incredibly tender meat.

Aim for an internal temperature of at least 190-205°F when slow cooking to fully melt collagen for maximum tenderness.

World Cuisine Uses for Pork Kasim

Around the globe, pork kasim stands out in local cuisines:

Filipino: Kasim adobo, sinigang stew, humba

American BBQ: Pulled pork sandwiches, smoked kasim

Cuban: Kasim roast (pernil asado)

Italian: Braise into a ragu sauce or braise chops

Chinese: Lu rou pork stew, red-cooked pork

Mexican: Carnitas, tacos al pastor with sliced kasim

From street food to fancy dinner dishes, pork kasim brings its A-game to the table. Its versatility allows it to shine in any cuisine.

Buying and Preparing Pork Kasim

When shopping for kasim, look for cuts with supple, pale meat streaked with white fat marbling. Avoid any darkened or dry-looking areas.

Estimate 1 pound of bone-in kasim per person. Boneless cuts will need around 3/4 pound per serving.

Let the meat rest at room temperature for 30 minutes before cooking for more even cooking. Trim off any dried out portions or large chunks of hard fat.

A dry rub, marinade, or spice paste will add extra flavor. Score the surface lightly before roasting.

Now you’re ready to turn pork kasim into culinary magic! From stews to tacos, this cut offers possibilities that will bring joy to any pork aficionado.

Is Pork Kasim Healthy?

Like most red meat, pork kasim is high in protein, iron, zinc, and important B-vitamins. As a fattier cut, it does contain higher saturated fat so intake should be moderated as part of a healthy diet.

Choosing leaner kasim cuts and trimming excess fat can lower the total fat content. Using dry heat cooking methods (roasting, grilling) allows excess fat to drip away while keeping meat moist.

Overall, enjoyed in sensible portions as part of a vegetable-rich diet, pork kasim can be a delicious addition to your recipe rotation.

Time to Try Pork Kasim!

Now that you know exactly what pork kasim is and how to choose, prep, and cook it, it’s time to experience this succulent Filipino cut! From stews to roasts, sandwiches to bowls, kasim brings rich porky satisfaction.