Naty's Adobong Pusit at Baboy

I remember my Mom cooking for us. Among my favorite is Adobong Pusit. Well, not all children would like to eat Pusit (Squid) probably because of it's color or tentacles. My other 2 siblings were picky eaters, especially, Grace, my sister who's always wanted Pinakbet (Vegetable Stew) or Nilagang Baka (Beef Soup)for her viand. So Mom
thought of adding pork bellies cut in adobo style in her recipe. Gee, it was a hit and from then on, no one from us would cook pusit without pork!

Had it for dinner last night. My daughter still doesn't want to taste it, but because she stayed past her time to her playmate's house, she opted to eat it... to spare her from my wrath!

Here's what you will need:

1/4 kilo Pusit (Squid), cleaned
1/4 kilo liempo (pork belly), cubed
2 pc bayleaf (laurel)
3 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoon butter
1 tablespoon garlic, minced
1 medium onion, chopped
2 pcs Finger chilies
1/2 cup Water

Saute garlic and onion in butter in medium heat. Add pork until color turns to pink. Add the squid and cook until color changes. Season with oyster sauce, soy sauce and bayleaf.Add water and boil in slow to medium heat until pork is tender. Add chillies. Remove from heat after 1 minute.

Note:

Be careful when cleaning the squid, make sure that you won't puncture the ink sac.
Adjust the sauce consistency according to your preference. Mine, I usually let it boil until sauce is almost gone.