Saksang
North Sumatra, Indonesia
A ceremonial dish of the Batak people from North Sumatra, saksang is pork slow-cooked in its own blood with a fragrant mix of andaliman pepper (Sichuan-like), galangal, lemongrass, and kaffir lime leaves. The blood thickens into a rich, dark sauce with an earthy depth. Served at weddings and major celebrations, it's considered the pinnacle of Batak cuisine.
Ingredients
- 1000 gpork belly or shoulder (cubed)
- 100 mlpork blood (or beef blood substitute)
- 2 tbspandaliman pepper (batak pepper)
- 5 leaveslime leaves
- 10 piecesshallots
- 10 piecesbird's eye chilies
- 3 cmgalangal
- 2 stalkslemongrass
Directions
- 1
Grind shallots, garlic, ginger, turmeric, and chilies into a paste; crush the andaliman pepper separately.
- 2
Sauté the spice paste with lemongrass and lime leaves until aromatic.
- 3
Add the pork cubes and cook until the meat is browned and juices are released.
- 4
Add a small amount of water and simmer until the pork is tender and the liquid has reduced by half.
- 5
Lower the heat and slowly pour in the blood, stirring constantly to prevent curdling until the sauce turns dark and thickens.
- 6
Finish with crushed andaliman pepper for the signature numbing citrus finish.