Saksang

Saksang is a savory Indonesian stew which is usually served on special occasions. It is traditionally made with pork, which is cooked in blood and fiery spices. The tradition of preparing saksang is believed to have originated among the Batak people of North Sumatra.

The most common main ingredient is pork; however, the varieties which include dog or water buffalo meat are also frequent among the Batak culture. Due to the addition of blood and numerous different spices, the dish has a unique spicy and sweet flavor and a distinctive dark-brown color.

Batak people consider saksang to be their ceremonial dish and a traditional meal served at weddings. If not served at traditional ceremonies, saksang can be found at many traditional Batak restaurants throughout North Sumatra. In restaurants, the dish should be ordered a day in advance, and it is usually served with boiled vegetables and rice.

The head of the animal is specially prepared and included in the ceremony during prayers and blessings.