Grilled Pork and Liver Stuffed Squid with Adobong Recipe


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

Cooking 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.



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