Combine pork belly and crushed pineapple in a resealable bag. Refrigerate overnight. Note: this will add flavor to the meat and will help tenderize it. Separate the crushed pineapple afterwards and discard it.

Combine the marinade/basting sauce ingredients in a bowl. Pour three quarters of the mixture in the resealable bag with the pork belly. Marinate for at least 3 hours.

Prepare the squid by peeling off its skin. Combine it with sugar, baking soda, and juice of half of a lemon. Mix well and let it stay for 1 hour. Note: this will tenderize the squid. Rinse with running water.

Make the squid filling by combining tomato, onion, ground black pepper, and Knorr Liquid Seasoning. Mix well. Stuff the mixture inside the squid and secure the head using toothpicks.

Heat-up the grill and then start grilling the pork belly while brushing with basting sauce after every turn. Grill-up the squid. Remember not to overcook it as it can get tough.

Serve with spicy vinegar or your favorite dipping sauce. Share and enjoy!