Saksang is a typical Batak cuisine made from pork, dog meat, or buffalo meat that chopped and spiced with spices and coconut milk, and cooked well by using the blood of the animal slaughter (margota) or processed ordinary spices without blood (na so margota). Spices that are included in the spice of saksang, among others; kaffir lime and bay leaf, coriander, onion, garlic, chili, pepper, lemongrass, ginger, galangal, turmeric and andaliman.
Although this dish is widely known by various of Batak sub-tribes, it is often associated specifically as a traditional Toba Batak dish. Saksang is an important dish that must be served in Batak traditional ceremonies, especially in traditional wedding ceremonies. Saksang, together with panggang (Batak style roasted pork), naniura (pickled raw fish), naniarsik (carp arsik) and daun ubi tumbuk (crushed parsnip), is a popular dish in the treasures of Batak cuisine, and is commonly served in Lapo (Batak traditional bar and restaurant)
The main characteristic of this cuisine is to have a fragrant aroma with a distinctive spicy flavor due to seasoning of andaliman, besides the marinade consists of onion, garlic, ginger, galangal, lemongrass, old turmeric, coriander, red pepper, orange leaves, cayenne pepper and salt which is completely ground and mashed except the coriander. All the herbs pan-fried until fragrant then pork mixed and stirred until evenly and given salt.
Generally after almost matured, the blood of the animal slaughtered into a dish that gives a distinctive texture. For those who do not want to eat blood, can be replaced with sauteed grated coconut to get almost the same texture. When eaten, Saksang will feel spicy bite on the tongue. Andaliman also make the Batak dishes that use it as a spice, to be very distinctive Batak because andaliman not used in other regional cuisine.