Saksang is simply defined as “a pork dish cooked in pork blood”. Actually, it isn’t that simple. Saksang is one of the Bataknese dish. It would be served in almost every event of Bataknese because most of their rituals include meal. The original saksang contains pork meat, pork blood mixed with spice such as onions, pepper, ginger, chilly, and andaliman. Andaliman is a specific spice which create the unique taste of saksang. We can find amount of this plant in Tapanuli, where Bataknese came from. Saksang is usually served as chopped meat in thick soup of spicy blood.
There are kinds of saksang. If you don’t eat blood, saksang for “The Parsubang “ would be proper for you. When you’re not able to eat pork meat, the main component can be replaced by dog meat or beef meat, etc. There are also some receipts of modified saksang. Receips that made for those who want to eat saksang without eating blood. The thick soup of blood can be replaced with amount fried coconut pieces cooked with certain spice.
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