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Rellenong Inihaw na Pusit

by Jake Albar
Seafood | March 12, 2019

This rellenong inihaw na pusit is surely one to remember. With the grilled squid stuffed with fresh vegetables such as tomatoes and celery, this pusit recipe is bound to leave you breathless. Simply seasoned with calamansi and soy sauce, cook the squids on your charcoal grill and roast it to perfection.

 

Ingredients :

5 servings
4 cup Large squid, cleaned
1 tbsp Soy sauce
1 tbsp Calamansi juice
Cooking oil for sautéing
2 clove Garlic, minced
1 Medium onion, chopped
1 stalk Celery, diced
2 Tomatoes, diced
1 Medium carrot, chopped
300 g Ground pork
2 tsp Soy sauce
Ground black pepper to taste
3 tbsp All-purpose flour
1 Egg, beaten
Flour

Procedure :

  • 1
    Separate tentacles from the squid. Season the squid body with soy sauce and calamansi. Set aside.
  • 2
    Chop the tentacles and set aside.
  • 3
    In a pan, heat cooking oil and sauté garlic, onion, celery and carrots until soft and fragrant.
  • 4
    Add ground pork to the mixture and cook until golden brown, stirring often.
  • 5
    Next, add chopped squid tentacles. Season with soy sauce and ground black pepper.
  • 6
    Mix in flour and cook until mixture turns pasty (to cook the flour). Remove from heat and let cool.
  • 7
    Mix in flour and cook until mixture turns pasty (to cook the flour). Remove from heat and let cool.
  • 8
    Meanwhile, prepare charcoals. Grill the squid for a few minutes on each side until cooked. Remove to a chopping board and slice before serving.