Ingredients with Measurements:
- 1 lb pork belly, cut into small pieces
- 1 cup vinegar
- 1 cup water
- 1 cup coconut cream
- 1 cup long beans, cut into 2-inch pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp annatto seeds
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
Special equipment needed:
- Mortar and pestle
- Large pot
Step-by-step instructions:
1. In a mortar and pestle, grind the annatto seeds until they become a fine powder.
2. In a large pot, combine the pork belly, vinegar, water, annatto powder, onion, garlic, and ginger. Bring to a boil and then reduce heat to low. Simmer for 1 hour or until the pork is tender.
3. Add the coconut cream, long beans, brown sugar, fish sauce, salt, and black pepper. Stir well and continue to simmer for another 10 minutes or until the long beans are cooked.
4. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Long beans can be substituted with green beans or snap peas.
- Coconut cream can be substituted with coconut milk.
Variations:
- Add sliced chili peppers for a spicier version.
- Use pork blood instead of coconut cream for a more traditional saksang.
Tips and tricks:
- Use a non-reactive pot when cooking with vinegar.
- To make the dish less fatty, remove excess fat from the pork belly before cooking.
- For a richer flavor, use freshly squeezed coconut cream instead of canned.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped scallions and cilantro.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with steamed rice and a side of sautéed vegetables.
Troubleshooting advice:
- If the dish is too sour, add more brown sugar to balance the flavors.
- If the dish is too salty, add more coconut cream or water to dilute the saltiness.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid foodborne illness.
- Store 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 and cooked with vinegar and spices.
Flavor profiles:
Saksang is a tangy and savory dish with a rich and creamy coconut flavor.
Serving suggestions:
Serve hot with steamed rice and a side of sautéed vegetables.
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Region: Indonesian