What are the 10 pork cuts in the Philippines?

The 10 Pork Cuts in the Philippines Every Food Lover Should Know

For many Filipinos, pork isn’t just a staple—it’s the star of the table. From sizzling sisig to slow-cooked *nilagang baka* (with a pork twist), knowing your cuts makes all the difference. While butchers may use local names, understanding these terms helps you pick the right meat for your favorite dishes.

Paypay, taken from the pig’s front shoulder, is rich in connective tissue—perfect for slow braising or turning into juicy barbecued skewers. Its neighbor, Kasim, often called the picnic shoulder, is slightly leaner but still full of flavor, ideal for *inihaw* or *menudo*.

Along the pig’s back, you’ll find the Tagiliran, or loin—a versatile cut great for chops or roasting. Even more tender is the Lomo, the prized tenderloin, often reserved for special occasions due to its buttery texture.

Tadyang refers to the ribs—yes, the same cut behind every beloved *bistek tagalog* and *sinigang na baboy*. Meaty and marbled, it brings depth to soups and grills alike. Then there’s Pigue, the hind leg, a go-to for *hamonado* or when you need a solid, lean roast.

No list is complete without Liempo—the legendary pork belly. Crispy *chicharon*, savory *sinigang*, or grilled *inasal*, liempo does it all. And who could forget Pata? The hock, famously deep-fried into *crispy pata*, delivers that jaw-dropping crunch with every bite.

Whether you're at a wet market or planning your next *ulam*, knowing these cuts helps you cook like a true *bahay-kubo* pro. Each cut tells a story of flavor, tradition, and the Filipino love for pork done right.