Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 cup coconut vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup chopped red onions
- 1/4 cup chopped garlic
- 3-4 pcs. red chili peppers, chopped
- 2-3 pcs. green chili peppers, chopped
- 1 tsp. black pepper
- 1 tsp. salt
- 2 tbsp. cooking oil
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, heat the cooking oil over medium heat.
2. Add the chopped red onions and garlic. Sauté until fragrant.
3. Add the sliced pork belly and cook until browned on all sides.
4. Pour in the coconut vinegar, water, soy sauce, and brown sugar. Stir well.
5. Add the chopped red and green chili peppers, black pepper, and salt. Mix well.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1-2 hours or until the pork is tender and the sauce has thickened.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Coconut vinegar can be substituted with apple cider vinegar or white vinegar.
- Red and green chili peppers can be substituted with jalapeño peppers or Thai chili peppers.
Variations:
- Add vegetables such as eggplant, okra, or bok choy for a healthier version.
- Use chicken or beef instead of pork for a different flavor.
Tips and tricks:
- For a spicier version, add more chili peppers.
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- To make it less spicy, remove the seeds from the chili peppers before chopping.
Storage instructions:
Store leftover Spicy Pork Saksang 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 with rice on the side.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed rice, garlic fried rice, or quinoa.
Troubleshooting advice:
- If the sauce is too salty, add a little more water and sugar to balance the flavor.
- If the pork is tough, simmer for a longer time until tender.
Food safety advice:
- Make sure the pork is cooked thoroughly before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Saksang is a traditional Batak dish from North Sumatra, Indonesia. It is typically made with pork or water buffalo meat and cooked in a spicy vinegar sauce.
Flavor profiles:
Spicy, tangy, sweet, and savory.
Serving suggestions:
Serve hot with rice and a side of steamed vegetables.
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Region: Indonesian