What is Pork Kasim?

Pork Kasim, also known as pork shoulder or pork butt, is a popular cut of pork in Filipino cuisine. It is a versatile cut that can be used in a variety of dishes, from slow-cooked stews to grilled barbecue.

Location and Anatomy of Pork Kasim

The pork kasim is located in the shoulder area of the pig, near the head. It is divided into two parts: the upper shoulder (butt) and the lower shoulder (picnic). The upper shoulder is closer to the head and nearer the spine, while the lower shoulder is closer to the leg.

Characteristics of Pork Kasim

Pork kasim is known for its rich flavor and marbling. It is a fatty cut, but the fat is well-distributed throughout the meat, which makes it tender and juicy. The meat is also well-marbled, which means that it has thin streaks of fat running through it. This marbling helps to keep the meat moist and flavorful during cooking.

Uses of Pork Kasim

Pork kasim is a versatile cut that can be used in a variety of dishes. It is particularly well-suited for slow-cooked dishes, such as stews, braises, and roasts. The slow cooking process helps to break down the connective tissues in the meat, making it tender and fall-off-the-bone.

Pork kasim can also be used in grilled dishes, such as barbecue and kebabs. The fat content in the meat helps to keep it moist and flavorful during grilling.

Popular Pork Kasim Dishes

Some of the most popular pork kasim dishes include:

• Pork adobo is a classic Filipino dish made with pork kasim that is braised in a mixture of soy sauce, vinegar, garlic, and bay leaves.
• Sinigang is a sour soup made with pork kasim that is cooked in a broth made from tamarind, tomatoes, and onions.
• Kare-kare is a peanut stew made with pork kasim that is cooked in a sauce made from ground peanuts, onions, and garlic.
• Lechon kawali is a deep-fried pork dish made with pork kasim that is coated in a batter made from flour, eggs, and spices.

Nutritional Value of Pork Kasim

Pork kasim is a good source of protein, vitamins, and minerals. A 3-ounce serving of cooked pork kasim contains:

• Calories: 240
• Protein: 26 grams
• Fat: 16 grams
• Carbohydrates: 0 grams
• Cholesterol: 80 milligrams
• Sodium: 100 milligrams
• Potassium: 300 milligrams
• Iron: 3 milligrams
• Vitamin B12: 2 micrograms
• Niacin: 6 milligrams
• Vitamin B6: 1 milligram
• Magnesium: 25 milligrams
• Zinc: 5 milligrams

Tips for Cooking Pork Kasim

Here are a few tips for cooking pork kasim:

• Choose the right cut. Pork kasim is a versatile cut, but it is important to choose the right cut for the dish you are making. For slow-cooked dishes, such as stews and braises, choose a cut with more fat. For grilled dishes, such as barbecue and kebabs, choose a cut with less fat.
• Trim the fat. Pork kasim is a fatty cut, so it is important to trim the fat before cooking. This will help to reduce the amount of fat in the dish and make it healthier.
• Season the meat. Pork kasim is a flavorful cut, but it is important to season it before cooking. This will help to enhance the flavor of the meat.
• Cook the meat slowly. Pork kasim is a tough cut, so it is important to cook it slowly. This will help to break down the connective tissues in the meat and make it tender.
• Let the meat rest. Once the meat is cooked, let it rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat, making it more juicy and flavorful.