Grilled Pork and Liver Stuffed Squid with Adobong

Ingredients

• For the stuffing:
• 45 gms. oil
• 30 gms. onions
• 15 gms. garlic
• 60 gms. pork kasim, diced
• 60 gms. chicken liver, diced
• 30 gms. soy sauce
• 15 gms. calamansi
• For the squid:
• 250 gms. squid, medium size
• 3 gms. salt
• 2 gms. pepper
• 15 gms. calamansi
• 30 gms. soy sauce
• For the sauce:
• 45 gms. oil
• 15 gms. garlic
• 30 gms. soy sauce
• 15 gms. vinegar
• 5 gms. black pepper
• 3 gms. paprika
• For the garnish:
• 10 gms. green onions
• 15 gms. garlic chips

Instructions

1. To prepare the sauce:
2. Saut� garlic in oil, add soy sauce, vinegar, laurel, black pepper and paprika, simmer until reduced; set aside.
3. To prepare the stuffing:
4. Saut� onion and garlic in hot oil. Add pork kasim and chicken liver. Season with soy sauce. Stuff with pork filling. Secure with toothpick, grill until done.
5. To assemble:
6. Spread adobo sauce on top of grilled squid. Top with garlic chips and chopped green onions.