Saksang (fermented Pork Stew)
Saksang is a traditional Batak dish from Indonesia, known for its rich and flavorful taste. This dish is made with pork that is marinated and then cooked in a mixture of spices and blood, resulting in a unique and delicious stew.
Ingredients
- 500g pork belly, cut into cubes
- 3 shallots, finely chopped
- 5 cloves garlic, minced
- 3 red chilies, sliced
- 2 tomatoes, diced
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 tsp ginger, grated
- 1 tsp galangal, grated
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 200ml pork blood
- 2 cups water
Instructions
- In a large pot, combine the pork, shallots, garlic, chilies, tomatoes, lemongrass, kaffir lime leaves, ginger, galangal, turmeric powder, salt, and black pepper.
- Cook over medium heat for 10 minutes, stirring occasionally.
- Add the pork blood and water to the pot, then bring to a boil.
- Reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Uncover the pot and continue to simmer for another 20 minutes, or until the sauce thickens.
- Remove from heat and let it rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Knife Cutting board Measuring spoons Measuring cups Stirring spoon
Tools
Stovetop
Serving suggestions
Saksang is best served with steamed rice and a side of fresh vegetables.
Tips & tricks
For a spicier version, add more chilies to the stew. Adjust the level of spiciness according to your preference.
Cost
$15