Entree: Indonesia – Batak – Saksang (Rich Batak pork stew slowly cooked with pork blood and pungent regional spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Additional 20 min

Total 2 hrs

Ingredients

- 2 lb (907 g) pork shoulder, cut into 1-inch cubes
- 1 cup (240 ml) fresh pork blood, strained (traditional; see note in instructions if unavailable)
- 6 shallots, thinly sliced, approx. 6 oz (170 g)
- 6 cloves garlic, minced, approx. 18 g
- 2-inch (5 cm) piece fresh ginger, grated
- 2-inch (5 cm) piece galangal, grated
- 1 tsp (5 ml) ground andaliman pepper (or 1 tbsp coarse toasted and crushed)
- 2 stalks lemongrass, white part only, bruised and roughly chopped
- 4 kaffir lime leaves, torn
- 1 tsp (5 ml) ground turmeric or 1-inch (2.5 cm) fresh turmeric, grated
- 2 tbsp (30 ml) tamarind water (tamarind pulp diluted with water and strained)
- 2 tsp (10 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) vegetable oil or coconut oil
- 1 cup (240 ml) water, more as needed
- Salt to taste
- Chopped scallions or fried shallots for garnish (optional)

Instructions

1. Prepare the spice paste: in a mortar and pestle or food processor, combine shallots, garlic, grated ginger, grated galangal, turmeric, and andaliman pepper and pound or pulse to a coarse paste.
2. Heat the oil in a heavy-bottomed pot over medium-high heat. Add the pork cubes and brown lightly on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot, lower heat to medium and add the spice paste. Cook, stirring, until fragrant and the paste darkens slightly, about 6–8 minutes.
4. Return the browned pork to the pot. Add bruised lemongrass, kaffir lime leaves, tamarind water, palm sugar, and 1 cup (240 ml) water. Stir to combine, scrape up any browned bits, and bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer gently until pork is tender, about 1 to 1¼ hours. Add more water if the stew becomes too dry.
6. When the pork is tender, remove the pot from heat and allow to cool slightly (to prevent curdling). Stir the strained pork blood into the stew gradually, returning the pot to very low heat and stirring constantly until the blood thickens and fully incorporates, about 5–8 minutes. Do not boil vigorously after adding blood.
7. Adjust salt and acidity if needed. Simmer on the lowest heat for another 10 minutes to meld flavors, then remove from heat and let rest for 15–30 minutes; flavors deepen as it cools.
8. Serve warm, garnished with chopped scallions or fried shallots, alongside steamed rice.