Chef Javier Haro shares his recipe for calamari, pork loin and bacon sauted in honey and balsamic vinegar.
907 per serving
- 2 pounds squid (tentacles and tubes)
- 1 pounds pork
- 5 strips bacon
- 2 cloves chopped garlic
Sauted squid, pork, and bacon in olive oil with garlic until brown. Add honey and garnish with parsley.