Adobong Pusit With Pork Belly
Ingredients
Scale
- 1 kg fresh squid
- 300g pork belly,cut into chunks
- 1/2 cup vinegar
- 1 cup water
- 1 whole garlic
- 3 tbsp cooking oil
- 1 tbsp sugar (or sweetener, if not using sugar)
- 1 tbsp patis
- green chili
Instructions
- Remove ink sacs from squid, put in a small bowl, and set aside.
- Pull out head, innards and transparent ribs to clean the squid. Clean the head by pulling out the teeth. Wash with water and drain.
- Put the pork belly chunks and squid in a pot.
- Add 1 cup water in your inc sac bowl, squeeze ink sacs in water and pour it in your pot.
- Add the vinegar, cover, and heat in the stove. Bring to a boil and simmer until squids are pink. Turn off heat as soon as squid is cooked.
- Drain and reserve the liquid for later.
- In a deep pan, sauté garlic in heated oil until a bit brown. 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.
- Simmer for 2 minutes. Remove the squid and simmer pork belly for 25 minutes or until tender.
- Add the squid back. Season with sugar and patis.
- Stir and turn off heat.. Serve with steamed rice or cauli rice