Calamari (Stuffed Squid)


2 pounds medium size squid
1/2 pound ground pork
1 onion, finely chopped
1 tomato, chopped
1 egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup vinegar
2 tablespoon vegetable oil
4 cloves garlic, crushed


Remove the cellophane-like backbone from the squid which comes off readily by pinching and pulling it out. At the center of the head where the tentacles are is a single round beak, discard this. Remove the head and save it for later. Wash and drain well. Put aside. Mix the ground pork and the next 6 ingredients together. Stuff the squid with the pork mixture and secure the head with a toothpick. Put the stuffed squid in a pot and add in the garlic, soy sauce, vinegar and oil. Cook in medium heat for 15 minutes or until the only the oil remains. Serve hot on a platter (Optional: garnish with peperoncini).