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.

Saksang (fermented Pork 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

  1. In a large pot, combine the pork, shallots, garlic, chilies, tomatoes, lemongrass, kaffir lime leaves, ginger, galangal, turmeric powder, salt, and black pepper.
  2. Cook over medium heat for 10 minutes, stirring occasionally.
  3. Add the pork blood and water to the pot, then bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  5. Uncover the pot and continue to simmer for another 20 minutes, or until the sauce thickens.
  6. 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