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Pork Recipes

Garlic Calamansi Pork Kasim

An original bright, savory and lightly tangy Pork Kasim recipe adapted for Filipino ingredients, family portions and an ordinary home stove.

Updated August 19, 2026By Sarap Recipe Editorial
Prep15 minutes
Cook40 minutes
Serves4–5
LevelEasy

This original Sarap Recipe version of Garlic Calamansi Pork Kasim is designed for a regular Filipino family kitchen. It uses garlic and calamansi to make a bright, savory and lightly tangy dish that works well with steamed rice.

Ingredients

  • 800 g pork kasim, sliced into thin strips
  • 6 cloves garlic, minced
  • 1/3 cup fresh calamansi juice
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons cooking oil
  • Black pepper and salt, only as needed

How to cook it

  1. Slice the pork across the grain so it becomes tender more quickly.
  2. Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
  3. Sauté half of the garlic until pale gold. Combine calamansi, soy sauce, sugar and 1/3 cup water, then add it after the main ingredient is cooked.
  4. Cook until the pork is fully done and lightly browned, about 12 to 16 minutes.
  5. Let the sauce bubble for 2 to 3 minutes until glossy, then finish with the remaining fresh garlic.
  6. Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.

Why this method works

Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.

Practical kitchen tips

  • Use a wide pan so moisture can evaporate instead of making the dish watery.
  • For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
  • Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.

How to serve

Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.

Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.