This post may contain affiliate links. Please read our disclosure policy.
Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.
Technically, any squid will do for this recipe. However, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. It is hard to find fresh medium squids here in Illinois: this was the reason why I waited until I got to the Philippines to shoot this Adobong Pusit video. It was quite a short vacation but I made sure to make the most out of the short time that I got.
I like this dish because of its rich flavor – it also brings-in a sense of nostalgia which reminds me of the good times that I had when I was still home.
Since this is a squid dish, make sure that you don’t cook the squid longer than the indicated time to preserve the tender texture. If in case the texture of the squid becomes rubbery due to over cooking, try cooking it some more. You see – there are two ways to ensure that the squid that you are cooking is tender: you can either cook it for a short time or add more cooking time as you usually do for pork.
Try this Adobong Pusit recipe and let me know what you think.
- Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
- Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
- Turn off the heat then separate the squid from the liquid. Set aside.
- Pour-in cooking oil on a separate wok of cooking pot then apply heat.
- When the oil is hot enough, sauté the garlic, onions, and tomatoes.
- Put-in the squid then cook for a few seconds.
- Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a boil and simmer for 3 minutes.
- Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
- Transfer to a serving bowl then serve.
- Share and enjoy!
- Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
- The squid should be cleaned properly before cooking. Make sure to remove the innards and beak along with the film on its back.
- Use large yellow onion. Diced onion is ok, but minced is best in my opinion.
- Tomatoes are optional ingredient for this recipe. It makes this version of adobong pusit quite different. I have been using this ingredient as long as I can remember. You see, this is a heirloom recipe and our family has been doing it this way for generations.