This Squid Adobo verison turned out to be a very creamy *sarsa(sauce) because the fat from the pork belly emulsify the squid ink as both meats stew in its briny liquid. The ruggedness and provincial tones of this surf and turf was remarkable, I never cooked squid adobo without pork again. The cuttlefish ink is a great substitute because it has a more elegant saline taste than squid ink. The medley of shallots and green onions, a splash of red wine vinegar and tomato paste are additions that feels like a dressed up adobo. My version is sort of a wised up adobo, a brush of refinement but not forgetting its lineage. Because it is still fundamentally our Filipino Squid Adobo.