Rellenong Pusit

Large squid stuffed with seasoned pork, shrimp, carrot, and onion, then pan-seared until tender and lightly browned. A premium stuffed seafood ulam with rich savory filling.

Estimated cost: ₱401–₱450

Prep 25 min · Total 50 min · Serves 1

Nutrition per serving: 689 kcal · 76 g protein · 20 g carbs · 35 g fat

Ingredients

• 250g, cleaned, tubes and tentacles Large squid
• 100g Ground pork
• 100g, peeled and chopped Shrimp
• 50g, finely diced Carrot
• 1 medium, finely diced Onion
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 1 tbsp Soy sauce
• 1 tbsp Calamansi juice
• to taste Salt
• to taste Black pepper
• 2–3 pcs Toothpicks

Steps

1. Clean the squid by removing the head, innards, quill, and skin. Rinse tubes and tentacles, then pat completely dry.
2. Chop the tentacles finely and set aside for the filling.
3. Heat half the oil in a pan over medium heat. Sauté garlic for 30 seconds, then onion for 2 minutes until softened.
4. Add ground pork and cook for 4–5 minutes, breaking it apart, until no pink remains.
5. Add chopped shrimp, chopped squid tentacles, and carrot. Cook for 2 minutes until shrimp turns opaque.
6. Season with soy sauce, calamansi juice, salt, and pepper. Cook until the filling is moist but not watery.
7. Cool the filling for 5 minutes so it is safe to handle.
8. Stuff the squid tubes loosely, filling only about three-fourths full because squid shrinks during cooking. Seal openings with toothpicks.
9. Heat remaining oil over medium-high heat. Sear stuffed squid for 2–3 minutes per side until lightly browned.
10. Lower heat to medium, cover, and cook for 5–7 minutes until squid is just tender. Avoid overcooking or it will turn rubbery.
11. Rest for 3 minutes, remove toothpicks, and slice into thick rounds.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).