Squid and pork adobo

Ingredients

• 3/4 kilo small-sized squid
• 1/2 kilo pork, cubed
• 1 1/2 teaspoon. salt
• 1 small bay leaf
• 1/4 teaspoon. pepper
• 3-4 cloves garlic, minced
• 2/3 cup pineapple juice
• 1/2 cup water
• 3 tablespoons . cooking oil
• 1 small onion, thinly sliced
• 2 pieces. Cayenne Chili sliced or lady finger chili (optional)

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Preparation

• Pull out head, tentacles, innards and transparent ribs from the body of the squid. Cut off tentacles just above the eyes and discard innards and transparent ribs.
• Wash and drain bodies and tentacles. Wash pork cubes and drain. Combine salt, pepper, garlic, pineapple juice, water, and bay leaf.
• Marinate squid and pork (make sure pork cubes are bigger than the squid so you can pick them out easily) in this mixture for 1 hour. Drain. Save marinade. Saute onions in hot oil.
• Add drained pork, saute until the juices evaporate (about 10-12 minutes), then add the saved marinade. Simmer until pork is tender. Add squid and simmer for a few minutes more.
• Serve with steamed or garlic rice.