Stuffed squid with belly pork
If you want to cook to impress and do it on a budget then this is the dish for you. Squid can be cooked in many ways and I usually follow the Salt & pepper method or similar. However the natural cavity of the tubes are perfect for stuffing and in my eyes the best filler is minced pork. I roasted some Belly pork for Sunday lunch and minced some of the remains adding a few goodies before stuffing accordingly and griddling. Served with some purple sprouting flavoured with pine nuts and garlic and topped with sweet chilli sauce this makes an excellent dinner and is pretty easy to put together.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 3 whole Spring onions diced (£0.21)
- 2 cloves garlic peeled & diced (£0.06)
- 5 grams ginger peeled & diced (£0.01)
- 13 ml Fish sauce tablespoon (£0.11)
- 300 grams Pork belly diced (£1.20)
- 450 grams Squid cleaned (£3.60)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Sugar teaspoon (£0.00)
- 5 grams Black pepper teaspoon (£0.16)
- 10 grams lemon grass 2 teaspoons
- 5 ml Sesame oil teaspoon (£0.03)
- 5 grams Chinese five spice teaspoon (£0.01)
- 1 whole Red Chilli de-seeded & diced (£0.20)
- 10 grams Fresh coriander 2 teaspoons (£0.20)
- 1 whole Egg Beaten (£0.12)
- Purple Sprouting
- 13 ml Vegetable oil tablespoon (£0.02)
- 100 grams Purple sprouting (£1.00)
- 2 cloves garlic peeled & sliced (£0.06)
- 10 grams pine kernels (£0.28)
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Prep Time: 30 hour
Cook Time: 15 minutes
- Firstly make the stuffing. Dice an onion, garlic & ginger and fry in the sesame oil for 2 minutes. Add the minced pork, mix together and allow to cool. Add chopped chilli, spring onions, fish sauce, salt, pepper, lemon grass (zest & juice of lemon will do), sugar, 5 spice, fresh coriander, beaten egg and the chopped squid tentacles. Mix everything together thoroughly.
- Clean the squid tubes then fill them with the pork stuffing. Make sure they are pinned at the end with a couple of cocktail sticks otherwise the filling will come out. Once ready refrigerate for an hour.
- Prepare the purple sprouting by adding to boiling water for 2 minutes before removing and immersing in cold water. In a little oil toast some pine nuts with some sliced garlic before reintroducing the blanched greens. Coat in the garlic oil. This then makes the base for the sliced squid.
- Heat a griddle or pan then cook the filled squid tubes on all sides. The whole process should take no more than 10 minutes. Once cooked allow to stand for 5 minutes before slicing. The egg should have bound the filling keeping its shape. Lay the squid on the greens and drizzle with sweet chilli sauce and serve immediately.
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