Prepare the cleaned squid. Marinade with 2 tablespoons calamansi juice and soy sauce. Mix well. Marinade for 30 minutes, then drain/strain after.

Heat oil in a pan. Saute garlic until aromatic. Cook onions until softened. Then saute in ground pork until these change in color. Add pepper to taste.

Add in carrot, cook for a few minutes. Add in potatoes and cook until softened. Mix in bell peppers. Season with 2 tablespoons of calamansi juice.

Set aside and let this cool down. Once cold, mix in the eggs. Stuff the squid heads. Seal with a toothpick.

Place all purpose flour in a shallow pan. Coat the squids in flour. Fry in a pan with just enough oil. Flip if needed.

Once golden and crisp. Take these out and enjoy!