Ingredients with Measurements:
- 1 lb pork belly, cut into small cubes
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup garlic, minced
- 1/4 cup ginger, minced
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp cooking oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the cooking oil over medium-high heat.
2. Add the pork belly cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the minced garlic and ginger, and cook for another 2-3 minutes until fragrant.
4. Add the sliced red and green chili peppers, and cook for another minute.
5. In a separate bowl, mix together the coconut milk, water, vinegar, soy sauce, brown sugar, salt, and black pepper.
6. Pour the coconut milk mixture into the pot with the pork and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 1-2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the sauce
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 40g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Red and green chili peppers can be substituted with any other chili pepper of your choice.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add vegetables such as eggplant, bok choy, or green beans for a more nutritious meal.
- Use chicken or beef instead of pork for a different flavor.
Tips and tricks:
- Use a sharp knife to cut the pork belly into small cubes.
- Browning the pork before simmering it in the sauce adds extra flavor and texture.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Pork Saksang with Coconut Milk in a large serving dish with steamed rice on the side.
Garnishes:
- Garnish with sliced green onions or chopped cilantro for added freshness.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a longer period of time to thicken.
- If the sauce is too thick, add a little bit of water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the pork until it is fully cooked and no longer pink in the middle.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Saksang is a traditional dish from the Batak people of North Sumatra, Indonesia. It is typically made with pork or water buffalo and flavored with spices and chili peppers.
Flavor profiles:
- The Pork Saksang with Coconut Milk is savory, slightly sweet, and spicy.
Serving suggestions:
- Serve the Pork Saksang with Coconut Milk as a main dish for lunch or dinner.
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Region: Indonesian