Guinataang pusit is a common fare to most Pinoy who love seafood and guinataang food. Most at the time we try to stick to the traditional cooking we have grown to. With today’s post I have combined two separate guinataang dish into one. As expected the flavours of the two delicious dish was infused into one great dish.
To cook Guinataang Pusit at Baboy the pork has to be cooked first until tender before adding the squid. The squid would only require short cooking time to retain its tenderness. For this recipe I have used canned coconut cream since fresh coconut milk is not available here. Now if you have access to fresh coconut milk then I would recommend use fresh. For the squid any type would do in fact the type that we usually use for Adobong Pusit would be the best. Here is the recipe of OPC’s original and innovative Guinataang Pusit at Baboy.
Ingredients:
1 1/2 kilo large squid tube, cut into 3/4” rings
1 kilo pork, cut to adobo size
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, chopped
3 thumb size ginger, skinned, cut into thin strips
2-3 green/red long chili, sliced diagonally
1 1/2 canned coconut cream
1/2 cup bagoong alamang, salted shrimp paste
1-2 stalk lemongrass, trimmed, founded, tied into a knot
salt
cooking oil
Cooking procedure:
In a large sauce pan sauté garlic, ginger and onion. Add in the pork, lemongrass and half of the bagoong alamang, stir cook for 3 to 5 minutes. Now add in 1 can of the coconut cream and about 1/2 to 3/4 cup of water. Bring to a boil and simmer for 30 to 45 minutes stirring occasionally, or until the liquid is reduced to almost dry to an oily sauce and the pork are tender. Now add in the squid, chili, the remaining coconut milk and remaining bagoong alamang. Stir cook for another 5 to 10 minutes. Correct saltines if required. Serve hot with lots of rice.
