Mission Street Food: Recipes and Ideas From an Improbable Restaurant, Anthony Myint & Karen Liebowitz - December 2011
Adapted from Mission Street Food: Recipes and Ideas from an Improbable Restaurant by Anthony Myint & Karen Liebowitz.
For 4 servings (requires advance preparation)
- 12 3" to 4" long squid, body and tentacles separated, beak removed, internal organs and clear cartilage discarded
- 12 3/4"-wide marrow bones, cut into 1 1/2"-long pieces and soaked in salty water overnight
- 1/4 lb. ground pork
- 1 Tbsp. garlic, minced
- 2 tsps. tamarind paste
- 1 tsp. cornstarch
- 1 tsp. fish sauce
- red pepper flakes
- mixed greens (for serving)
- crispy bread, shaved (for serving)
Heat oven to 450°F.
Place squid in a bowl of water; reserve.
Place bones flat side down on wire rack set on baking sheet; roast until marrow is slightly browned and hot in center (8 to 10 minutes); remove from oven; cool (marrow should be firm).
Wearing latex gloves, pop marrow out of bones with your fingers (be careful; there are sharp bone spurs inside some femurs); discard bones; cut marrow lengthwise into halves or quarters (depending on size of squid); reserve.
Mix pork, garlic, tamarind, cornstarch, and fish sauce; season with red pepper flakes and salt; flatten 1 Tbsp. pork mixture in your hand; roll around marrow piece to form a "torpedo;" stuff inside squid cavity; shut with a toothpick; repeat with remaining marrow, squid, and meat mixture; season; reserve.
To serve, heat a skillet over high heat; cook squid 45 seconds; flip; cook 45 seconds on other side; remove from heat; remove toothpicks; place 3 squid on each serving plate; mound greens around; garnish with a few shards crispy bread.