Are you a fan of pork dishes but find yourself confused by the different cuts of meat?
One cut that you may have come across is pork kasim. Also known as pork butt or Boston butt, this cut comes from the shoulder of the pig and includes the neck, shoulder blade, and upper arm.
It’s a versatile cut that can be used for a variety of dishes, from adobo to pulled pork. But what exactly is pork kasim in English?
In this article, we’ll explore the ins and outs of this succulent cut of meat and how you can use it in your cooking. So sit back, relax, and get ready to learn all about pork kasim!
What Is Pork Kasim In English?
Pork kasim is a cut of meat from the shoulder of the pig. It’s also known as pork butt or Boston butt, although it’s important to note that it’s not actually located near the rear end of the pig.
The kasim includes the neck, shoulder blade, and upper arm, and is a tough cut with layers of fat and “litid”. This makes it ideal for slow cooking, but it can also be used for a variety of pork dishes.
In English, kasim can be translated to “pork shoulder”. However, it’s important to note that the pork shoulder is divided into two parts: the upper shoulder (butt) and the lower shoulder (picnic). The kasim specifically refers to the upper shoulder or butt portion.
What Is Pork Kasim And Where Does It Come From?
Pork kasim is a popular and versatile cut of meat that comes from the shoulder of a pig. The kasim includes the neck, shoulder blade, and upper arm, and is known for its succulent and flavorful meat.
Although it’s commonly referred to as pork butt or Boston butt, it’s important to note that this cut is not located near the rear end of the pig. Instead, it’s part of the shoulder joint near the head. The kasim specifically refers to the upper shoulder or butt portion of the pork shoulder.
The kasim is a tough cut with layers of fat and “litid”, which makes it ideal for slow cooking. However, it can also be used for a variety of pork dishes such as adobo, menudo, sinigang, and even turned into ground pork.
When cooked, the fat in the kasim keeps the meat moist and tender, while also adding an extra depth of flavor to your dish. This makes it a popular choice for roasting, braising, or stewing.
How To Prepare And Cook Pork Kasim
Preparing and cooking pork kasim can be a delicious and satisfying experience. Here are some tips on how to prepare and cook this versatile cut of meat:
1. Choose the right cut: When selecting pork kasim, look for cuts that have a good amount of marbling, which will keep the meat moist and tender as it cooks. Skinless kasim cuts are great for adobo or stew, but you can also opt for a bone-in kasim for added flavor.
2. Seasoning: Before cooking, season the pork kasim with your favorite spices and herbs. A simple salt and pepper rub is always a good option, but you can also experiment with other flavors like garlic, paprika, or cumin.
3. Slow cooking: Pork kasim is best cooked low and slow to allow the fat to render and the meat to become tender. You can braise it in the oven or slow cook it in a crockpot for several hours until it’s fall-off-the-bone tender.
4. Roasting: For a crispy exterior and juicy interior, try roasting a slab of pork kasim in the oven. Rub the meat with your favorite spices and roast it at a high temperature for the first 30 minutes to create a crust, then lower the temperature and continue cooking until it reaches an internal temperature of 145°F.
5. Slicing: Once the pork kasim is cooked, allow it to rest for 10-15 minutes before slicing against the grain. This will help keep the meat tender and prevent it from becoming tough.
6. Leftovers: Pork kasim makes great leftovers! Use it to make pulled pork sandwiches, tacos, or add it to soups and stews for added flavor.
With these tips, you can prepare and cook pork kasim to perfection and enjoy its rich flavor and tender texture in a variety of dishes.
Popular Pork Kasim Dishes
The pork kasim is a versatile cut that can be used in a variety of dishes. Here are some popular pork kasim dishes:
1. Adobo – This classic Filipino dish is made by marinating the pork kasim in vinegar, soy sauce, garlic, and other spices, and then simmering it until tender. The result is a tangy and savory dish that pairs well with rice.
2. Menudo – Another Filipino favorite, menudo is a stew made with pork kasim, liver, tomato sauce, potatoes, carrots, and other vegetables. It’s a hearty and flavorful dish that’s perfect for cold weather.
3. Sinigang – A sour soup made with tamarind, sinigang can be made with various meats, including pork kasim. The meat is simmered in the broth along with vegetables like tomatoes, onions, and leafy greens.
4. Roast Pork – The layers of fat in the pork kasim make it perfect for roasting. Simply season the meat with salt and pepper, roast it in the oven until it’s crispy on the outside and tender on the inside, and serve it with your favorite sides.
5. Pulled Pork – Slow-cooking pork kasim in a crockpot or oven until it’s fall-apart tender is a popular way to make pulled pork. Once the meat is cooked, shred it with a fork and mix it with barbecue sauce for a delicious sandwich filling or topping for rice bowls.
Nutritional Value Of Pork Kasim
Pork kasim is a great source of high-quality protein, which is essential for muscle growth and maintenance. It also contains varying amounts of fat, with the proportion usually ranging from 10-16%, although it can be much higher depending on the level of trimming and other factors.
Like other types of red meat, pork kasim is mainly composed of saturated and unsaturated fats, present in approximately equal amounts. A 3.5-ounce (100-gram) serving of cooked, ground pork kasim contains about 7.7 grams of saturated, 9.3 grams of monounsaturated, and 1.9 grams of polyunsaturated fat.
The fatty acid composition of pork kasim is slightly different from the meat of ruminant animals such as beef and lamb. It’s low in conjugated linoleic acid (CLA) and slightly richer in unsaturated fats.
Despite its high fat content, pork kasim can still be a healthy part of a balanced diet when consumed in moderation. It provides essential nutrients such as iron, zinc, and vitamin B12, which are important for maintaining good health.
When cooking pork kasim, it’s important to keep in mind that the fat content can vary greatly depending on the cut and preparation method. Trimming excess fat and using cooking methods such as roasting or braising can help reduce the overall fat content while still retaining its flavor and tenderness.
Tips For Buying And Storing Pork Kasim.
If you’re planning to buy and cook pork kasim, it’s important to keep in mind some tips for buying and storing the meat to ensure its freshness and safety.
When buying pork kasim, always select meat just before you are ready to check out at the food store. Raw meats should not be put in bags with other foods. In warm weather, raw meat should be placed inside the car so that it can be exposed to air conditioning. If the travel home will take more than an hour, be sure to have a cooler that the meat can be stored in for the ride home.
Once you have purchased the pork kasim, it’s important to refrigerate or freeze it immediately after bringing it home. Keep the meat below 40°F during storage, and store uncooked pork items together, separate from cooked foods. Packaged whole cuts of fresh pork may be refrigerated in their original wrapping in the coldest part of the refrigerator up to four or five days after purchase, while ground pork can be stored in the refrigerator for up to two days. Keep pork refrigerated until you are ready to cook it.
If you plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer. Freeze whole cuts of fresh pork if you do not plan to cook it within four days after purchase. Wrap whole cuts of pork separately in foil or freezer bags before freezing, and label for ease in selecting just the right number of cuts to thaw for a single meal. Be sure to press the air out of the package before freezing.
When transporting uncooked or cooked pork kasim to another dining site, it should be placed in an insulated container or ice chest until ready to cook or eat. Cooked pork is at its best when refrigerated no longer than four days.
