This is a recipe from Ana Mendoza. There's more about Ana later.

First the recipe:-
Personally I'm not much of a fan of Adobo, but this does sound like a deliciously novel recipe. Hence the reason I have not tried and tested it.
Just maybe I will try it. One of these days.

Pork and Pusit Adobo

For adobo mixture:
1 k pork belly
1 k fresh pusit, cleaned and sliced
3 pcs tomatoes, sliced
1 medium onions
2 whole garlic, chopped
3 pcs finger chili, chopped
¼ c cane vinegar
¼ c soy sauce
1 pc laurel
½ tsp ground pepper
2 c water

For sauté:
1 pc whole garlic
1 pc medium onion
¼ c cooking oil

Chop pork belly, adobo-cut, and wash thoroughly. Put water in a pot, add pork, tomatoes, garlic, onions, vinegar, soy sauce, ground pepper and laurel. Cover and leave to boil. When liquid has reduced to one-fourth and pork is tender, add sliced squid and squid ink. Allow to boil for a few minutes and remove from fire. Set aside.

In a separate pan, sauté garlic and onions in oil, then add precooked pork and squid adobo. Add finger chili, then cook for another five to 10 minutes. Take out from fire and transfer in serving plate. Serves five people. Serve hot with rice.

Source:-
http://lifestyle.inquirer.net/2979/p...vorful-pairing