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Rántott tintahal sertéshússal, ropogós panírozásban citrommal és petrezselyemmel
Töltött tintahaltubusok sertéshússal, ropogósra sütve

Pork-Stuffed Fried Calamari

Author: Flavelo
Recipes Main Courses
This exciting "Surf & Turf" combination blends the Asian technique of stuffed squid with a European-style crispy breading. The squid tube acts as the perfect vessel for a savory, ginger-spiced pork filling. During frying, the squid tightens around the meat, absorbing the pork juices while the outer crust offers a crunchy contrast. A true texture bomb.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Toothpicks
  • Mixing bowl
  • Skillet

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Shellfish (Squid)

Instructions

1 ✓

Mix ground pork with crushed garlic, ginger, salt, pepper, and 1 egg.

Tip: The egg acts as a binder to keep the meatball solid.
2 ✓

Stuff squid tubes only 3/4 full. Seal ends with toothpicks.

Tip: Squid shrinks and pork expands with heat; overfilling causes explosions.
3 ✓

Bread the tubes (flour, egg, crumbs).

Tip: Dry the slippery squid skin well or the breading will slide off.
4 ✓

Fry in medium heat oil for 10-12 minutes, turning often.

Tip: Lower heat ensures the pork reaches safe temperature (165°F) without burning the crumbs.
5 ✓

Let cool slightly, then slice into rings.

Tip: Cutting while scorching hot breaks the filling.

Recipe FAQ

Why is the squid rubbery?
Squid gets tender if cooked very fast (minutes) or very slow (30+ mins). Because of the raw pork filling, we need longer cooking here, but at medium heat to braise the squid in the juices rather than toughening it.

Ingredients

  • 8 medium squid tubes (cleaned)
  • 10 oz ground pork
  • 2 cloves garlic
  • 1 tsp fresh ginger (grated)
  • 3 large eggs (1 for filling, 2 for breading)
  • 1 cup all-purpose flour
  • 1.5 cups breadcrumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups oil