|Place of origin||Indonesia|
|Region or state||Batak|
|Created by||Batak Toba|
|Main ingredients||Minced pork or dog meat stewed in blood,|
Saksang or Sa-sang is a savory, spicy Southeast Asian dish from the Bataks of Indonesia. It is made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in its blood, 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).
Although saksang is widely consumed and familiar within Batak tribes traditions, it is more often associated with Batak Toba. Saksang has special significance to the Bataks, as it is an obligatory dish in Batak marriage celebrations. Saksang, together with panggang, arsik and daun ubi tumbuk, are the essential dishes in Batak cuisine, and popularly offered in Lapo, a Batak traditional bar and restaurant.
- "Food they crave". The Jakarta Post. April 4, 2010.
- "Food". itravelindonesia.com.
- "Sa-sang or Saksang". toursumatra.com. October 12, 2010. Archived from the original on August 31, 2011.
- "Resep Sangsang atau Saksang Babi khas Batak - traditional pork dish". TobaTabo.
- Ryan Ver Berkmoes (2010). Indonesia. Lonely Planet. ISBN 978-1-74104-830-8.
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