Squid adobo is quite an easy dish to make but the trick is how to make it delicious or just right to the taste. It could be that the squid meat is not tender or the taste of the vinegar is overpowering or the sauce is watery, meaning it was haphazardly done. Whatever, I like spooning my adobo sauce over a plate of hot rice and munching on the squid which is a pleasant diversion from the pork/chicken/beef cafeteria choices on weekdays. There is also a reason why I cook squid adobo at home. There is simply no way I'll eat it on a date and smile at my potential conquest with blackened teeth.
Last Monday being a national holiday, I had the time to go to the market and cook the adobo. For this budget-conscious mom, squid is quite expensive at P140 a kilo and it only gave me 10 medium-sized ones. This time around, I used cubes of pork as an extender and also because a little of the pork fat will give the dish a distinct flavor. Photo below shows how it looked like when I sauteed it with the garlic, onions and tomatoes in olive oil.
Originally uploaded by annalyn.