Marrow-Stuffed Squid From Mission Street Food Cookbook

Ingredients

• 12 marrow bones (each with a diameter of ¾ of an inch), cut to lengths of 1½ inches
• 12 squid (each 3 to 4 inches long)
• ¼ pound ground pork
• 1 tablespoon minced garlic
• 2 teaspoons tamarind paste
• 1 teaspoon cornstarch
• 1 teaspoon fish sauce
• Chile flakes
• Salt

Directions

1. Place the marrow bones in a bowl of salty water and soak in the fridge overnight to eliminate any impurities.
2. The next day, preheat the oven to 450°. Place the bones on a baking rack with the flat sides down. Roast for 8 to 10 minutes or until the marrow is slightly browned and hot in the center.
3. Clean the squid by separating the body from the tentacles and removing the beak. Squeeze out the internal organs from the body, and discard them. Pull out the clear cartilage from the body and discard. Soak the cleaned squid in water.
4. Put on latex gloves and pop the marrow out of the bones with your fingers. Work carefully: There are sharp bone spurs inside some bones. Cut the marrow lengthwise into halves or quarters, depending on the size of your squid.
5. In a medium bowl, combine the pork, garlic, tamarind, cornstarch, fish sauce and chile flakes. Mix together and season with salt. Flatten a tablespoon of the pork mixture in your hand and wrap it around a piece of marrow. Repeat until each piece of marrow is wrapped in the pork mixture. Stuff a piece of wrapped marrow into each squid cavity. Close each piece of squid and secure with a toothpick.
6. Salt the squid bodies and tentacles. Heat a skillet or griddle over medium-high heat until quite hot. Sear them in a pan or on a griddle for 45 seconds. Turn and sear on the other side for the same length of time. Remove the toothpicks and serve the squid with greens or crisp bread.