Serving
(click to enlarge)

Pork with Squid
Philippines
  -   Asadong Baboy at Pusit
Serves:
Effort:
Sched:
DoAhead:  
2 main  
***
1-1/2 hr  
Most

Delicious pork and squid in its own tangy tasty sauce. It's not as pungent as many Philippine recipes (no shrimp pastes or fermented fish) and goes very well with Jasmine rice.



1-1/4
1
ar
3
6
10
2
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1
1/2
2
1/2
1/2
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#
#

cl
oz
oz
T
---
t
t

c
t
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Squid (1)
Pork (2)
Water
Garlic
Onion
Tomato
Lard (3)
-- Sauce
Salt
Black Pepper  
Bay Leaves
Vinegar (4)
Sugar (opt)
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Prep   -   (35 min)
  1. Prepare SQUID and cut into pieces about 1 inch square if large squid, larger pieces if small squid (they'll roll up). For complete instructions see my page Cleaning, Cutting & Cooking Large Squid and Note-1 below.
  2. Cut PORK into 1 inch cubes.
  3. Crush, slice and chop GARLIC small.
  4. Quarter ONION lengthwise and slice medium crosswise.
  5. Scald TOMATO 1 minute in boiling water, quench in cold water, peel and cut into medium dice.
  6. Mix all Sauce items.
RUN   -   (1-1/8 hr)
  1. Put Pork in a saucepan and add Water to just cover. Bring to a boil, then simmer slowly for 15 minutes. Drain and rinse pork, then dry as completely as practical.
  2. In a coverable sauté pan heat Lard or Oil and fry Pork cubes stirring until browned on all sides. This will take only about 5 minutes. Remove pork leaving lard or oil in the pan.
  3. In the remaining oil fry Garlic until the first hint of color, then stir in Onions. Fry stirring until onions are translucent, being careful not to burn the garlic.
  4. Stir in Tomatoes and fry stirring until well softened, then stir Pork back in and fry stirring about 3 minutes more.
  5. Stir in Sauce mix, cover and simmer slowly for about 30 minutes until pork is becoming tender.
  6. Check liquid, add water as needed. There should be enough liquid to cook the squid quickly and to make a nice sauce.
  7. When ready to serve, not before, turn up the heat so the liquid is boiling and stir in Squid. Cook stirring for less than 2 minutes (large squid) or about 30 seconds (small squid). Take it off the heat and serve with plenty of Jasmine rice.
NOTES:
  1. Squid:   Weight is for whole uncleaned squid, about 12 oz cleaned. I prefer large squid as shown in photo though small squid could be used. If unable to procure fresh squid or not up to cleaning it, frozen calimari steaks could be used.
  2. Pork:   butt, shoulder or similar. Original recipes call for frying pork in its own fat but our American pork is so lean it absorbs fat rather than exuding it. I specify lard for frying but you could use oil if you are still afraid of lard.
  3. Lard:   Lard is the traditional frying medium through Thailand and much of China, as well as Hungary and Poland. The American Heart Association so villainized it Americans are afraid to use it, but it's not nearly as dangerous as the trans fats they told us to use instead. It has a better health profile than butter, and is now increasingly used by top chefs. For details see our Lard page. If you still don't want to use it, use Pure Olive Oil (not virgin), or Avocado oil for richer flavor.
  4. Vinegar:   A natural sugar cane vinegar from the Philippines is preferable (Sukang Iloco), but distilled white vinegar can be used if that's not available. For details see our Sours page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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