Saksang - Batak Spiced Pork Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 thumb-sized turmeric, grated 1 thumb-sized turmeric, grated
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
2. 2.
   Add the lemongrass, ginger, turmeric, and shrimp paste to the pot. Stir well to combine and cook for a few minutes until the spices release their aroma.
3. 3.
   Add the pork to the pot and cook until it is browned on all sides.
4. 4.
   Pour in the coconut milk and add the kaffir lime leaves. Stir to combine.
5. 5.
   Reduce the heat to low and let the stew simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
7. 7.
   Continue to simmer for another 10 minutes to allow the flavors to further develop.
8. 8.
   Remove the lemongrass stalks and kaffir lime leaves before serving.
9. 9.
   Serve the Saksang hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with the back of a knife. This helps release the aromatic oils and enhances the flavor of the stew.
• Turmeric — Wear gloves or use a spoon when handling turmeric as it can stain your hands and utensils.
• Shrimp paste — Toast the shrimp paste in a dry pan for a few minutes before adding it to the stew. This step helps to mellow out the pungent aroma and enhances its flavor.

Tips & Tricks

• For a spicier version, add more red chilies or include bird's eye chilies.
• If you prefer a thicker stew, you can reduce the amount of coconut milk or simmer the stew for a longer time to allow the liquid to evaporate.
• Saksang tastes even better the next day as the flavors have had time to develop. Consider making it in advance and reheating it before serving.
• If you can't find fresh turmeric, you can substitute it with turmeric powder. Use 1 teaspoon of turmeric powder for every thumb-sized fresh turmeric.
• Adjust the level of spiciness by adding or reducing the amount of red chilies according to your preference.

Serving advice

Serve Saksang hot with steamed rice. Garnish with fresh cilantro leaves for a pop of freshness. Accompany the dish with a side of pickled vegetables to balance the richness of the stew.

Presentation advice

Present the Saksang in a deep bowl, allowing the vibrant yellow color of the stew to shine. Place a sprig of fresh herbs, such as cilantro or Thai basil, on top for an added touch of greenery. Serve with a side of steamed rice on a separate plate.