Ingredients with Measurements:
- 1 lb of pork belly, sliced into small pieces
- 1 cup of sliced bamboo shoots
- 1 cup of coconut milk
- 1/2 cup of water
- 2 tbsp of cooking oil
- 2 tbsp of tamarind paste
- 2 tbsp of brown sugar
- 2 tbsp of salt
- 3 cloves of garlic, minced
- 3 shallots, sliced
- 5 red chilies, sliced
- 1 tsp of black peppercorns
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a mortar and pestle, grind the black peppercorns until they are coarse. Set aside.
2. In a large wok or frying pan, heat the cooking oil over medium-high heat.
3. Add the sliced pork belly and cook until browned and crispy, stirring occasionally.
4. Add the minced garlic, sliced shallots, and sliced red chilies to the pan. Cook until fragrant, stirring occasionally.
5. Add the sliced bamboo shoots to the pan and stir to combine.
6. In a small bowl, mix together the tamarind paste, brown sugar, and salt with the water until well combined.
7. Pour the tamarind mixture into the pan and stir to combine.
8. Add the ground black peppercorns to the pan and stir to combine.
9. Pour the coconut milk into the pan and stir to combine.
10. Reduce the heat to low and let the saksang simmer for 30-45 minutes, or until the pork is tender and the sauce has thickened.
11. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for cooking the pork belly
- Low heat for simmering the saksang
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 45g
- Carbohydrates: 15g
- Protein: 25g
- Sodium: 1500mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Tamarind paste can be substituted with lime juice or vinegar.
- Bamboo shoots can be substituted with other vegetables such as green beans or eggplant.
Variations:
- Add more or less red chilies depending on your desired level of spiciness.
- Use palm sugar instead of brown sugar for a more authentic flavor.
- Add lemongrass or galangal for additional flavor.
Tips and tricks:
- Be sure to cook the pork belly until it is crispy and browned before adding the other ingredients.
- If you don't have a mortar and pestle, you can use a spice grinder or a rolling pin to crush the black peppercorns.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Storage instructions:
- Store any leftover saksang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the saksang until heated through or reheat on the stove over low heat.
Presentation ideas:
- Serve the saksang in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chilies and chopped cilantro.
Pairings:
- Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the pork is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Saksang is a traditional dish from North Sumatra, Indonesia.
Flavor profiles:
- Saksang is a savory and slightly sweet dish with a hint of sourness from the tamarind.
Serving suggestions:
- Serve the saksang family-style in a large bowl with steamed rice on the side.
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Region: Indonesian