INGREDIENTS:

• 1 kg medium squid, cleaned, heads detached
• 1/4 kg ground pork with fat
• 1 bowl squid tentacles, chopped
• 1/20 pc carrot, grated
• 1 pc onion, minced
• 2 cloves garlic, minced
• 1 pc whole egg, beaten
• 1/4 cup breadcrumbs
• 1/2 tsp UFC Iodized salt, to taste
• 1/2 tsp UFC ground Pepper, to taste
• 1/2 cup kinchay (Chinese celery), chopped
• 2 tbsp UFC Hapi Fiesta Vegetable Oil
• 1 pc red onion, minced
• 1 pc white onion, minced
• 1 tsp paprika
• 1 bowl excess stuffing from
• 1 cup tomatoes, diced
• 1/4 cup Datu Puti White Vinegar 
• 1/4 cup Datu Puti Soy Sauce 
• 2 pcs UFC Laurel
• 1 tsp oregano powder
• 1 tsp sugar
• 1 tbsp olive oil, as desired
• 1 tbsp chopped fresh wansuy (cilantro)

PROCEDURE:

1. First, prepare stuffing for the squid. In a bowl, mix together ground pork, squid tentacles, grated carrot, minced onion and garlic, salt and pepper, and the rest of the ingredients. Stuff just enough meat mixture into each squid. Do not fill too tightly, as squid shrinks when cooked. Use a toothpick to seal the opening.

2. Now, make the sauce. In a sauté pan, heat oil, and sauté onion and garlic until fragrant. Add the remaining ground pork mixture for the stuffing, followed by the rest of the Set B ingredients. Cook for 5 minutes.

3. Add the stuffed squid to the sauce and simmer for 10 to 15 minutes. Season with salt and pepper. Garnish with chopped fresh wansuy or cilantro. Drizzle with good olive oil.