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Pork-Stuffed Squid Simmered in Coconut Water
The sweet and salty sauce, reduced until glossy, melds with the sweetness of the squid and the pork filling. This one will have you reaching for more rice!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
11
Time
30 minutes
Servings
4
Level
Medium
Ingredients
Squid
500 g
Ground pepper
3 teaspoon
Seasoning powder
1 teaspoon
Fish sauce
3 tablespoon
Salt
1 teaspoon
Water
3 tablespoon
Pork belly
200 g
Sugar
3 tablespoon
MSG
1 teaspoon
Cooking oil
4 tablespoon
Spring onion whites
6 piece
Implementation Steps
01
Wash the squid and pork with 1 spoonful of salt and drain. Chop the pork and mince it finely. Cut the heads off the squid, set the bodies aside and finely chop the heads. Wash the spring onion whites, peel and mince finely.
02
Put the minced pork, squid heads and spring onion in a bowl. Add 1 teaspoon of salt, 1 tablespoon of sugar, 1 teaspoon of seasoning powder, 1/2 teaspoon of MSG and 1 teaspoon of ground pepper and mix well. Leave the filling for 5 minutes to absorb the seasoning.
03
Once the filling is seasoned, use a small teaspoon to stuff it into the squid. Fill them just enough so the squid don't tear. Secure with toothpicks.
04
Heat 4 tablespoons of oil in a pan. When the oil is hot, add the squid and fry until golden on both sides. While waiting, make the sauce: in a bowl, stir 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 teaspoons of ground pepper and 2 tablespoons of water until dissolved. When the squid is golden, add the sauce, turn the heat down and simmer until the sauce turns sticky.
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