Ingredients:
500g pork (or chicken) – cut into bite-sized pieces
3 tablespoons cooking oil
1 onion – finely chopped
4 cloves garlic – minced
5 red chilies – sliced
2 green chilies – sliced
2 lemongrass stalks – bruised
3 kaffir lime leaves – torn
2 cm ginger – minced
2 cm turmeric – minced
1 tablespoon tamarind paste
2 tablespoons soy sauce
1 tablespoon salt (adjust to taste)
1 teaspoon sugar
400ml coconut milk
1/2 cup water
1 tablespoon rice flour (optional, for thickening)
Instructions:
Prepare the Pork:
In a pot, heat the oil over medium heat. Once hot, add the pork pieces and sear them until browned on all sides. Remove and set aside.
Sauté Aromatics:
In the same pot, add the chopped onions and minced garlic. Sauté until they become fragrant and soft.
Add the minced ginger and turmeric, followed by the sliced red and green chilies. Stir-fry for about 2 minutes until the spices are well mixed and aromatic.
Add Liquids:
Pour in the tamarind paste, soy sauce, salt, and sugar. Stir well to combine the flavors.
Add the kaffir lime leaves and lemongrass stalks. Mix everything together.
Simmer:
Return the pork to the pot and pour in the coconut milk and water. Stir to coat the meat evenly in the sauce.
Bring it to a simmer, reduce the heat to low, and cook for about 30–40 minutes, or until the meat becomes tender and the flavors are well incorporated.
Thicken (Optional):
If you prefer a thicker sauce, mix the rice flour with a little bit of water and stir it into the pot. Let it simmer for an additional 10 minutes to thicken the sauce.
Taste and Adjust:
Slot Dana
Taste the sauce and adjust the seasoning with more salt or sugar if needed. The sauce should be a balance of savory, tangy, and spicy.
Serve:
Once the meat is tender and the sauce is thickened, remove the pot from heat. Serve the Saksang hot with steamed rice.
Enjoy your Saksang! It’s a hearty and flavorful dish that’s perfect for a satisfying meal!
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