Polydish city guide

Best Saksang in San Francisco

“Minced meat stewed in blood and coconut milk with kaffir lime, lemongrass, galangal, and andaliman—essential to Batak weddings.”

Saksang

What the real thing tastes like

Saksang or sa-sang is a savory, spicy Indonesian dish from the Batak people. 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.

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Saksang is a Batak dish where minced pork or dog meat simmers in its own blood with coconut milk, building heat through chilies, peppers, and aromatics like lemongrass, ginger, and galangal. The broth carries the bright bite of kaffir lime and the floral spice notes of andaliman, a native pepper fruit. For the Batak people—especially Batak Toba—saksang isn't casual cooking; it's ceremonial, mandatory at weddings and woven into the fabric of their essential dishes.

Order it here when it has

  • ceremonial significance in Batak culture
  • complex spice composition
  • essential to traditional cuisine

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