Saksang

Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people.^[3] It is made from minced pork or dog meat^[1] (or, more rarely, water buffalo meat) stewed in its blood,^[2] coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper and Thai pepper, lemongrass, ginger, galangal, turmeric and andaliman (the fruit of a native shrub similar to Sichuan pepper).^[1]

Saksang or Sa-sang

Saksang served in a Batak restaurant
Place of origin	Indonesia
Region or state	North Sumatra
Main ingredients	Minced pork or dog meat[1] stewed in blood[2]
Variations	Tango-tango

Although saksang is widely consumed and familiar within Batak tribes' traditions, it is more often associated with Batak Toba.^[4] Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations.^[5] Saksang, together with panggang, arsik and daun ubi tumbuk, are the essential dishes in Batak cuisine.

See also

• Food portal
• Indonesia portal

• Rendang, a similar dish that is spicy but made with beef instead of pork and not served with blood.
• Beutelwurst
• Blood soup
• Dinuguan
• List of stews
• Svartsoppa
• Sarapatel