Wash and clean well by removing internal organs, transparent squid bone and ink sac and separate the head with the tentacles from the body of the squid. Remove the beak from the head and chop the head and the tentacles.
Marinade the squid in calamansi juice and soy sauce for at least 30 minutes.
Heat oil in a pan and saute garlic and onion until soft.
Add pork and continue stir frying until the pork in cooked.
Then add the carrots and chopped squid head and continue stirring until done.
Season with oregano, salt and pepper. Remove from fire and add in beaten eggs and flour.
Mix until all the ingredients are well blended.
Stuff the mixture into each squid then close the ends with toothpicks.
Roll each squid in flour and deep fry until golden brown.
Put in a colander after frying to drip excess oil or you can use absorbent paper towels.
Serve hot with sweet chili sauce.