Dish of Slices of Squid Stuffed with Pork
(click to enlarge)

Squid Stuffed with Pork


Philippine   -   Rellenong Pusit
Serves:
Effort:
Sched:
DoAhead:  		 2+ main
***
1 hr
Note-4		 Flavorful and striking in appearance, this dish is also easy to make (except for the part where you skin the squid).

2
1/2
2
3
6
3
1
2
1
1/2
1
#
#
oz
cl
oz


T
t
t
T
Squid (1)
Pork (2)
Water Chestnuts  
Garlic
Onion
Scallions
Egg
Oil
Salt
Black Pepper
Fish Sauce
Prep   -   (30 min)
  1. Prepare SQUID for stuffing. For complete instructions see our Cleaning, Cutting & Cooking Large Squid page and Note-1 below.
  2. Chop Squid Tentacles small, chop PORK very small, chop WATER CHESTNUTS coarse, mix all.
  3. Crush, slice and chop GARLIC small, chop ONION small, mix.
  4. Chop SCALLIONS fine, beat EGG moderately and mix.
RUN   -   (30 min)
  1. Start grill or broiler heating.
  2. Heat Oil in a sauté pan or skillet and fry Onion mix stirring until onions are translucent. Add Pork mix and continue to fry stirring until well cooked through, about 8 minutes. Stir in Salt, Pepper and Fish Sauce and take off heat.
  3. Let pork mix cool just enough so you can handle it. Stir the Egg mix in thoroughly and stuff the Squid to within 1/2 inch of the opening. Secure with a toothpick if necessary.
  4. Grill Squid over hot coals about 4 minutes per side or in broiler about 5 minutes per side.
  5. Slice and serve.
NOTES:

  1. Squid:

      Weight is for whole uncleaned squid, about 1-1/2 # cleaned including tentacles. The photo above was a single 2 pound squid but two 1 pound squid might be a better plan. Cleaned squid bodies of suitable size are sometimes available in the freezer cases of Asian Markets. For details see our Cleaning, Cutting & Cooking Large Squid page.

  2. Pork:

      Butt, shoulder or similar is fine

  3. Fish Sauce

      This clear liquid is as important to Southeast Asian cooking as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. DoAhead:

      You can prepare the stuffing and the squid well in advance but don't stuff until ready to cook. Heat the stuffing to as high a temperature as you can handle before stuffing the squid. It needs to be warm due to the short cooking time.
  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
smm_squidpig1 071111 fc94   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.