 Saksang served in a Batak restaurant | |
| Place of origin | Indonesia |
|---|---|
| Region or state | North Sumatra |
| Main ingredients | Mincedpork ordog meat[1] stewed in blood[2] |
| Variations | Tango-tango |
Saksang orsa-sang is a savory, spicyIndonesian dish from theBatak people.[3] It is made from mincedpork ordog meat[1] (or, more rarely,water buffalo meat) stewed in its blood,[2] coconut milk and spices; includingkaffir lime andbay leaves,coriander,shallot,garlic,chili pepper andThai pepper,lemongrass,ginger,galangal,turmeric andandaliman (the fruit of a native shrub similar toSichuan pepper).[1]
Although saksang is widely consumed and familiar withinBatak tribes' traditions, it is more often associated withBatak Toba.[4] Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations.[5]Saksang, together withpanggang,arsik anddaun ubi tumbuk, are the essential dishes inBatak cuisine.
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