Ingredients
500 g (about 1 lb) cuttlefish, 300 g (about 10 oz) pork belly with some fat.
Seasonings
10 g each of minced scallion and ginger, 1/2 tablespoon salt, 1 teaspoon each of five-spice powder and MSG, a dash of sesame oil, and 4 teaspoons each of sugar and rice vinegar.
Steps
1. Peel the outer skin off the squid, remove the head and innards, place in a bowl, rub with salt and rice vinegar, then rinse clean with water.
2. Grind the pork belly into a fine paste, mix in minced scallion, ginger, salt, MSG, and five-spice powder until well combined, then stuff this mixture into the squid bodies. Place them in a pot of water and boil until cooked through, then remove and drain.
3. Place the smoking pan over heat, sprinkle in white sugar, set a rack inside, arrange the squid on the rack, cover, and smoke for 15 seconds. Remove, brush with sesame oil, and serve.