Adobong Pusit (Squid Adobo)
Adobong Pusit takes the classic Filipino adobo method and applies it to squid, simmering it briefly in soy sauce, vinegar, and garlic until the sauce turns dark and glossy with the squid’s own ink. It cooks much faster than meat adobo, so the key is not to overdo the simmering time or the squid turns rubbery. Serve it with plenty of rice to soak up the inky sauce.
Watch It Made
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Instructions
- Heat oil in a pan and sauté garlic and onion until softened and fragrant, about 2 minutes.
- Add the squid and cook over high heat for 1-2 minutes, just until it starts to release its liquid.
- Pour in soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a boil without stirring for the first 2 minutes to mellow the vinegar.
- Stir in the sugar and, if using, mash in the reserved ink sacs to darken and enrich the sauce.
- Simmer for 5-8 minutes only, just until the squid is tender — avoid prolonged cooking, which toughens it.
- Uncover and reduce the sauce for 2-3 minutes until slightly thickened. Add chilies if using, then serve hot over rice.
Cook's Tip
Squid needs either a very quick cook or a long braise — anywhere in between turns it rubbery. Pull it off the heat the moment it's opaque and just tender, usually well under 10 minutes total.