Ingredients with Measurements:
- 1 lb pork belly, cut into bite-sized pieces
- 2 cups water
- 1 cup coconut milk
- 1 cup vinegar
- 1 cup soy sauce
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1 cup sliced eggplant
- 3 cloves garlic, minced
- 2 tbsp cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat cooking oil over medium-high heat.
2. Add garlic and onions and sauté until fragrant and onions are translucent.
3. Add pork belly and cook until browned on all sides.
4. Pour in water, coconut milk, vinegar, and soy sauce. Stir to combine.
5. Bring to a boil then reduce heat to low and let it simmer for 1 hour or until pork is tender.
6. Add chopped tomatoes and sliced eggplant. Simmer for another 10-15 minutes or until eggplant is cooked.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 460
- Fat: 38g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef.
- Eggplant can be substituted with other vegetables such as green beans or okra.
Variations:
- Add chili peppers for a spicier version.
- Use chicken instead of pork for a lighter version.
- Add bagoong (shrimp paste) for a more traditional flavor.
Tips and tricks:
- Use a wooden spoon or spatula to stir the saksang to prevent the pork from breaking apart.
- Adjust the amount of vinegar and soy sauce according to your taste preference.
- Let the saksang simmer for a longer time for a richer flavor.
Storage instructions:
- Store leftover saksang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or atchara.
Suggested side dishes:
- Steamed rice
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
Troubleshooting advice:
- If the saksang is too sour, add a bit of sugar to balance out the flavors.
- If the pork is tough, let it simmer for a longer time until it becomes tender.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
Food history:
- Saksang is a traditional dish from the Bicol region in the Philippines. It is typically made with pork, vinegar, and chili peppers.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian