Pork-stuffed squid is ground pork mixed with vegetables and aromatics, packed into squid tubes, then steamed until just cooked through and sliced into rounds. It comes together faster than it looks — once the filling is mixed, the steamer does the work. The dipping sauce is three ingredients and takes about a minute.
The technique that matters
Two things make or break this dish. First, the flour dusting inside the squid tubes. It sounds fussy but it takes ten seconds and it genuinely keeps the filling from sliding out when you slice. Without it, the pork pulls away from the squid wall and you get messy rounds instead of clean ones. Second, steaming time. Squid goes from tender to rubbery fast — somewhere around the 12-to-15-minute mark is where you want to stop. The pork filling needs to hit 160°F (71°C) internally, so use an instant-read thermometer if you’re unsure rather than guessing by time alone. A thicker stuffed tube takes longer than a narrow one, and that difference matters.
Mistakes to avoid
- Overstuffing the tubes. Pack the filling firmly but stop about half an inch from the open end. The pork expands slightly as it cooks. Overstuffed tubes split at the seam and spill filling into the steamer water.
- Skipping the toothpick or skewer to seal the end. The open end needs to be closed before steaming or the filling pushes out. A single toothpick through the flap is enough.
- Chopping vegetables too large. Carrot and onion pieces that are too chunky create air pockets in the filling and make it harder to stuff cleanly. Aim for a fine dice — roughly the size of a corn kernel.
- Lifting the steamer lid repeatedly. Every time you lift it, you drop the temperature and add time. Set a timer and leave it alone. Skip the garnish — not worth the extra dish.
- Slicing while too hot. Let the stuffed squid rest for two or three minutes off the heat before cutting. Slicing immediately causes the filling to crumble rather than hold its shape.
Satisfying Pork-Stuffed Squid
Ingredients
Squid Ingredients
- 1 medium squid - cleaned, bodies and tentacles separated
2 tablespoons all purpose flour (plain flour Australia and UK)
Filling Ingredients
70 grams ground pork (minced pork)
2 tablespoons onion - finely chopped
2 tablespoons carrot - finely chopped
2 tablespoons chives - finely chopped
½ medium red chili (red chilli in British English) - finely chopped
½ medium green chilis (green chilli in British English) - finely chopped
1 clove garlic - minced
¾ teaspoon salt
1 pinch ground black pepper
1 medium egg white
Dipping Sauce Ingredients
1 tablespoon soy sauce- 1 tablespoon vinegar
1 tablespoon water
Instructions
- In a small pot, bring water to a boil, add 1 teaspoon of salt, squid tentacles and blench for 2 to 3 minutes. Finely chop and set aside.
- Dry the inside squid body thoroughly using a paper towel and add flour to coat the inside. Shake off any excess flour.
- Add the squid tentacles and the filling ingredients in a mixing bowl and mix well to combine.
- Stuff each squid body with approximately 80% filled (the stuffing will expand as it cooks). Secure the tops with a skewer.
- Prick with a skewer to release steam while cooking.
- Pour water into a large pot and set a steamer inside. Ensure water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- Add the squid to the steamer carefully and steam for about 15 minutes. Remove from the heat, let it cool slightly and slice in 1 cm thickness.
- Mix sauce ingredients in a small bowl.
- Serve warm with the sauce.
Nutrition
FAQ
Can I prep the stuffed squid ahead of time?
Yes — stuff and seal the squid, then refrigerate uncovered for up to 8 hours before steaming. This actually helps the filling firm up slightly, which makes slicing cleaner when they come out of the steamer.
How do I know when the pork filling is fully cooked?
An instant-read thermometer inserted into the center of the filling should read 160°F (71°C). The filling should not look pink when you cut into a piece — if it does, return the squid to the steamer for another 2 to 3 minutes.
Can I use frozen squid tubes?
Frozen works fine. Thaw them completely in the fridge overnight and pat them very dry before flouring the inside — excess moisture stops the flour from adhering and makes stuffing slippery.
What can I substitute if I don’t have fresh chives?
Thinly sliced green onion tops are the closest swap and are easier to find. Use the same quantity — they add a similar mild sharpness without changing the overall flavor of the filling.
What do I serve alongside this to make it a full meal?
Steamed jasmine rice is the fastest option and soaks up the dipping sauce well. A simple cucumber salad or quickly blanched bok choy rounds it out without adding much prep time.
What to cook next
- Crispy Pork Dumpling Delight
- Japanese Pork Lettuce Cups
- Spicy Beef Stuffed Peppers
- Savory Pork Noodle Stir-Fry
