This is my most favorite of all adobos! My mom includes a little pork belly in it making its taste more amazing.
Adobo is really a Spanish word for seasoning or marinade but Adobo or Philippine Adobo, if you want to call it that, refers to a really popular dish of chicken, pork or a combination of the two or even vegetables slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns.
But Squid adobo is different. While most adobo preparations have a brownish sauce [because of the soy sauce], squid adobo has a deep, purplish-black/black sauce due to the inclusion of squid ink.
1 kg fresh squid
500g pork belly,cut into chunks
1 cup vinegar
2 cup water
salt to taste
6 cloves garlic,minced
1 onion chopped
2 pieces bay leaf
3 tbsp oil
- Remove ink sacs from squid and set aside.
- Pull out head, innards and transparent ribs to clean the squid.wash with water and drain.Discard head but keep the tentacles.
- Squeeze ink sacs in 2 cups water then mix in a cup of vinegar, salt,4 cloves of minced garlic. Boil pork belly and squid in this mixture then set aside.
- In a deep pan, sauté onions and garlic in heated oil. Add pork and fry until a little brown.
- Add squid and continue to stir fry for a few seconds.Then pour the mixture it was boiled in.
- Add bay leaf and simmer for a few minutes.
- Serve with steamed rice.
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