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ASADONG BABOY AT PUSIT (pork and squid in tangy sauce)

1 pound squid

1/2 cup water

1/2 pound pork,cut into 1 inch cubes

3 cloves garlic,minced

1 medium onion,sliced

2 small tomatoes,diced

2 tsp salt

1/2 tsp black pepper

2 bay leaves

1/2 cup distilled white vinegar

1 tsp sugar

To prepare the squid, twist the tentacles from body of sqiud. Clean the squid by removing the quill and squeezing out the innards. Remove the skin from the body under running water,using one’s fingers. Then take a knife and cut the tentacles just beneath the eye. This makes it possible to discard the beak and the ink sack without being squirted with ink. Wash body and tentacles well and set them aside to drain in a colander.

In a saucepan,bring the water to a boil. Add the pork cubes, lower the heat, and simmer for 15 minutes. Drain the pork and pat it dry with paper towels.

In a heated,dry skillet, saute the pork in its own fat for 5 minutes.Remove and set aside.Drain all but 1 tbsp of fat from the skillet.

Saute the garlic in the same skillet until it is light brown. Add the onions and cook until they are transculent. Add the tomatoes and cook until they become soft. Add the cooked pork and stir fry for 3 minutes more.

Add the remaining ingredients, except the squid, and bring to a boil without stirring. Lower the heat and simmer for 30 minutes,or until the pork is tender

Add the cleaned squid and cook for 1-2 minutes,stirring constantly.

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