Grilled Pork and Liver Stuffed Squid with Adobong Recipe

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


  • To prepare the sauce:
  • Saut� garlic in oil, add soy sauce, vinegar, laurel, black pepper and paprika, simmer until reduced; set aside.
  • To prepare the stuffing:
  • 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.
  • To assemble:
  • Spread adobo sauce on top of grilled squid. Top with garlic chips and chopped green onions.


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