Buttery, garlicky pork cubes with just the right richness from kasim—this Pork Salpicao is the kind of ulam you’ll want extra rice for.
Pork Salpicao is one of those dishes I usually save for days when I want something quick but still feels special. It’s the kind of ulam you cook when you’re tired of the usual adobo and prito, but you don’t want a complicated recipe either.
The first time I made this, I honestly didn’t plan on cooking salpicao at all. I opened the fridge, saw pork kasim instead of tenderloin, and thought, “Pwede na ’to.” And I’m glad I trusted that instinct—because this version turned out even better than the classic one.
Using kasim added a little fat, and that extra richness made the dish more comforting and homey. It’s now one of those recipes I go back to when I want something reliable that everyone at the table enjoys.
Why Use Pork Kasim for Salpicao?
Kasim might not be the first cut that comes to mind for salpicao, but it works surprisingly well.
- Slight fat content keeps the pork juicy
- More flavorful than lean cuts
- Budget-friendly compared to tenderloin
- Perfect for quick stir-fry cooking
As long as you cut the pork into small, even cubes, it cooks fast and stays tender.
Serving Suggestions
- Best paired with steamed white rice
- Delicious with garlic rice for a heavier meal
- Works well as a pulutan with cold drinks
- Can be served alongside sautéed vegetables for balance
Tips for the Best Pork Salpicao
- Don’t overcrowd the pan—cook in batches if needed
- Keep the heat medium to avoid burning the garlic
- Small pork cubes cook faster and stay tender
- Butter at the end makes a big difference
This version of Pork Salpicao using kasim has become a regular in our home. It’s simple, flavorful, and doesn’t require expensive cuts of meat. Sometimes, small tweaks like choosing the right cut make all the difference—especially when you’re cooking for family and want something special without the extra cost.
PrintPork Salpicao
Ingredients
- 750g pork kasim, cut into small cubes
- 8 cloves garlic, chopped finely
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 2 tbsp worcestershire sauce
- 2 tbsp liquid seasoning
- 2 tsp sugar
- 3 tbsp unsalted butter
- chopped parsley for garnish
Instructions
- Prep the Pork. Make sure the pork kasim is cut into small, uniform cubes. This helps it cook evenly and quickly, preventing it from becoming tough.
- Marinate the Pork. Marinate pork in soy sauce, worcestershire sauce, and liquid seasoning for 1 hour. Best if overnight.
- Heat the Oil. In a wide pan, heat the olive oil over medium heat. Once hot, add the chopped garlic.
- Sauté just until fragrant. Be careful not to burn the garlic — it should be lightly golden, not brown. remove garlic from the pan and set aside for toppings later.
- Cook the Pork. Add the mrinated pork kasim cubes to the pan. Spread them out and let them sear for a few minutes without stirring too much. This helps build flavor.
- Add the marinade. Let it simmer until the marinade evaporates. Cook until the pork is lightly browned and the fat starts to render.
- Add the sugar to balance the taste. Stir well to coat all the pork pieces evenly. Let the sauce simmer for a few minutes until it slightly thickens and coats the pork beautifully.
- Finish with Butter. Add the unsalted butter and stir until fully melted. This step gives the salpicao that rich, glossy finish and balances out the savory flavors.Taste and adjust seasoning if needed.
- Garnish and Serve. Turn off the heat and sprinkle with our fried garlic and chopped parsley. Serve immediately while hot.
