Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 5 cloves garlic, minced
- 1 onion, chopped
- 2 cups bitter melon, sliced
- 2 tbsp cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, heat the cooking oil over medium-high heat.
2. Add the pork belly and cook until browned on all sides.
3. Add the garlic and onion, and sauté until fragrant.
4. Pour in the vinegar, soy sauce, water, and brown sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the pork is tender.
6. Add the sliced bitter melon and continue to simmer for another 10-15 minutes, or until the bitter melon is cooked to your liking.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium-high heat for cooking the pork, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with other cuts of pork, such as pork shoulder or pork loin.
- Bitter melon can be substituted with other vegetables, such as eggplant or okra.
Variations:
- Add chili peppers for a spicy kick.
- Use chicken instead of pork for a lighter version.
- Add coconut milk for a creamier texture.
Tips and tricks:
- To reduce the bitterness of the bitter melon, soak it in salted water for 10-15 minutes before cooking.
- If the sauce is too thin, add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken it.
- Saksang is traditionally served with rice.
Storage instructions:
Store 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 in a large bowl or platter, garnished with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodle dish)
Troubleshooting advice:
- If the sauce is too salty, add a little bit of sugar to balance it out.
- If the pork is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saksang is a traditional dish from the Batak people of North Sumatra, Indonesia. It is typically made with pork or water buffalo meat, and is flavored with a mixture of vinegar, soy sauce, and spices.
Flavor profiles:
Saksang is a savory and tangy dish, with a slightly bitter flavor from the bitter melon.
Serving suggestions:
Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian