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Rellenong Pusit
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How to Cook Rellenong Pusit (Stuffed Squid)

Rellenong pusit is a flavorful Filipino dish of tender squid stuffed with a savory mix of pork, vegetables, and spices, then fried to golden perfection.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Seafood Recipes
Cuisine: Filipino
Keyword: grilled stuffed squid, rellenong pusit, squid relleno
Servings: 6 servings
Calories: 358kcal
Author: Manny

Ingredients

  • 1 kilo medium size fresh squid
  • 1 Tbsp. calamansi or lemon juice
  • 1 Tbsp. soy sauce
  • 2 tsp. garlic minced
  • 1 Tbsp. cooking oil
  • 1 pc onion chopped
  • 1/4 kilo ground pork
  • 1/2 tsp. carrots finely chopped
  • 1/4 tsp. oregano
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 pcs whole eggs lightly beaten
  • 1/2 cup all-purpose flour

Instructions

How to cook Rellenong Pusit or Squid Relleno:

  • Wash and clean well by removing internal organs, transparent squid bone and ink sac and separate the head with the tentacles from the body of the squid. Remove the beak from the head and chop the head and the tentacles.
  • Marinade the squid in calamansi juice and soy sauce for at least 30 minutes.
  • Heat oil in a pan and saute garlic and onion until soft.
  • Add pork and continue stir frying until the pork in cooked.
  • Then add the carrots and chopped squid head and continue stirring until done.
  • Season with oregano, salt and pepper. Remove from fire and add in beaten eggs and flour.
  • Mix until all the ingredients are well blended.
  • Stuff the mixture into each squid then close the ends with toothpicks.
  • Roll each squid in flour and deep fry until golden brown.
  • Put in a colander after frying to drip excess oil or you can use absorbent paper towels.
  • Serve hot with sweet chili sauce.

Notes

Cooking Tips:

Tenderize the Squid with a Marinade

Marinating the squid in calamansi juice and soy sauce not only enhances flavor but also tenderizes the squid, preventing it from becoming tough when fried. The acidity from the calamansi helps break down proteins, making the squid softer. Aim for a 30-minute soak to infuse the squid with a subtle tang and saltiness.

Avoid Overstuffing for Better Cooking

When stuffing the squid, leave a small gap at the top as the filling expands slightly during cooking. Overstuffing can cause the squid to split or the filling to spill out, leading to uneven cooking. Using toothpicks to seal the ends will also help keep the filling intact and make frying easier.

Lightly Coat with Flour for Crispiness

A light coating of flour before frying gives rellenong pusit a deliciously crisp exterior without overpowering the natural flavor of the squid. This step helps seal the squid, locking in moisture and creating a golden-brown crust. Be careful not to overdo it with the flour, as a thin layer works best.