Pork Kasim Recipe Panlasang Pinoy: Filipino-Style Braised Pork Belly

I grew up watching my grandmother braise pork by feel, adjusting seasonings until the meat turned fork-tender. This dish carries that same intuition, transforming simple ingredients into a richly flavored comfort meal.

Pork shoulder slow-simbers in a savory sauce until it nearly falls apart. The key is patience—low heat allows the collagen to melt into the liquid, creating a velvety texture that defines this Filipino classic.

What emerges is a dish with layers of flavor: garlic, soy, and a touch of sweetness that seeps into every bite. The meat becomes so tender it absorbs the sauce like a sponge.

Serve with steamed rice to soak up every last drop. This is home cooking at its most satisfying.

Ingredients for Pork Kasim Recipe Panlasang Pinoy

Simple ingredients, slow-cooked magic. This is Filipino comfort in every bite.

The pork belly is non-negotiable here—look for skin-on slabs at Asian markets like Seafood City or Filipino grocery stores. If you can only find skinless, it’ll still work, but the texture won’t be quite as rich. I always ask the butcher to cut it into 2-inch chunks for me (saves time and ensures even cooking). The soy sauce matters too—Silver Swan or Datu Puti are the gold standard for authentic flavor.

Out of pork belly? Pork shoulder works in a pinch (just trim excess fat). No vinegar? Lemon juice at half the amount adds the needed tang. Brown sugar can be swapped for coconut sugar for a deeper caramel note. The bay leaves are key for that classic aroma—dried is fine, but if you’ve got fresh, use one leaf instead of three. Don’t skip the cornstarch slurry at the end—it turns the sauce into that glossy, cling-to-the-meat consistency.

This tastes even better the next day once the flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove with a splash of water to keep the meat tender. Always serve with plenty of steamed rice—it’s the perfect sponge for that incredible sauce.

Step-by-Step Instructions for Filipino-Style Braised Pork Belly

Here’s how to nail this dish with deep flavor and fall-apart tenderness every time.

Step 1: Sear the Pork Belly for Maximum Flavor

Heat the 2 tbsp vegetable oil in a large pot over medium-high heat. Add the 2 lb pork belly chunks and sear for 5-7 minutes, turning occasionally, until all sides are deep golden brown.

This step builds a rich base for the sauce and locks in juices. Don’t crowd the pot—work in batches if needed. You’ll smell the fat rendering and see the edges crisp up. Remove the pork and set aside, leaving the oil in the pot.

Step 2: Sauté Aromatics and Build the Braising Liquid

In the same pot, add the white onion and cook for 2-3 minutes until soft and translucent. Stir in the 8 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it burn.

Pour in the 0.5 cup soy sauce, 2 tbsp vinegar, 3 tbsp brown sugar, 3 pieces bay leaves, and 1 tsp black peppercorns. Stir well to dissolve the sugar, then add the 2 cups water and bring to a simmer. The liquid should smell rich and slightly tangy.

Step 3: Braise the Pork Until Tender

Return the seared pork belly to the pot, ensuring it’s mostly submerged in the braising liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes.

Check occasionally and turn the pork chunks to ensure even cooking. The pork is done when it’s fork-tender and the liquid has reduced slightly. You’ll notice the meat easily pulls apart with a gentle nudge, and the sauce starts to thicken.

Step 4: Thicken the Sauce and Finish

Remove the pork from the pot and set aside. In a small bowl, mix the 1 tbsp cornstarch with 2 tbsp water until smooth. Stir this slurry into the simmering sauce and cook for 2-3 minutes until it thickens enough to coat the back of a spoon.

Return the pork to the pot and toss to coat evenly in the glossy sauce. Taste and adjust seasoning if needed—it should be savory with a hint of sweetness. The sauce will cling beautifully to the pork, and the aroma will be irresistible.

Step 5: Garnish and Serve

Transfer the pork and sauce to a serving dish. Slice the 3 whole green onions thinly and sprinkle them over the top for a fresh, vibrant finish. The green onions add a pop of color and a mild, crisp contrast to the rich pork.

Let the dish rest for 5 minutes before serving to allow the flavors to meld. Serve hot with steamed rice to soak up every bit of the delicious sauce. The pork should be tender and flavorful, with a perfect balance of savory, sweet, and tangy notes.

Make-Ahead Tips for Leftovers

Prep Ahead

You can chop the 2 lb pork belly, white onion, and 8 cloves garlic the night before. Store them in separate containers in the fridge. This saves 15-20 minutes on cooking day—perfect for busy weeknights.

Marinate Overnight

Combine the pork with 0.5 cup soy sauce, 2 tbsp vinegar, and 3 tbsp brown sugar in a bowl. Let it marinate in the fridge for 8-12 hours. The flavors penetrate deeper, and the meat becomes even more tender.

Partial Cooking

Sear the pork and sauté the aromatics, then let everything cool before refrigerating. The next day, just add the 2 cups water and braise as usual. This approach cuts active cooking time in half. 💡

Sauce Prep

Mix the 1 tbsp cornstarch with water and store it in a small jar in the fridge. This slurry keeps well for 24 hours and thickens the sauce perfectly when you’re ready to finish the dish.

Freeze for Later

Cook the entire dish, let it cool, and freeze in portions for up to 3 months. Reheat gently on the stove with a splash of water. The flavors actually improve after freezing, just like my grandmother’s leftovers. ❄️

Reheating Tips

Warm leftovers in a pot over low heat with a bit of water to prevent drying. Microwave works too—cover with a damp paper towel and heat in 1-minute intervals, stirring in between.

Frequently Asked Questions