Since it’s Friday (when I cooked this Adobong Pusit), and we’re a bit tired of the usual Ginisang Monggo, I prepared squid instead. (Besides, I saw someone on my Facebook feed with the same lunch and I literally salivated over her Adobong Pusit. Pusit, or squid, is a great replacement for when you’re craving for Adobo but are avoiding meat.  #becausefriday #fasting #pinoyculture

As with many classic Filipino dishes, the exact recipe for Adobong Pusit may vary depending on who’s cooking. At its simplest, it involves squid simmered in a savory vinegar and soy sauce based adobo sauce until tender. But like the great tastemaker Dolly Parton once said, “It costs a lot of money to look this cheap.” Adobong Pusit is deceiving in its ease – don’t let its simplicity fool you, this dish has big flavor packed into its seemingly throw-it-all-together nature.

Here’s my tried and true method for making Adobong Pusit that will have even the pickiest eaters in your pod asking “is it done yet?”.

How To Clean Squid For Cooking

First thing’s first, we’ve gotta prep our main squidding. Rinse your squid under cold water and remove the clear plastic-like quill from inside the body. You can also remove the outer dark skin if you prefer, but it’s not necessary. Once cleaned, you can set the squid aside if they’re small. If they’re big, cut the bodies into 1/2 inch rings and leave the tentacles whole. Set aside while you cook up the rest of the ingredients.

No adobo is complete without the holy trinity of garlic, onion and tomatoes. Dice up a few cloves of garlic and a medium onion. For the tomatoes, I like to use canned diced or crushed tomatoes for their intense flavor boost. Fry the garlic and onions in a few tablespoons of vegetable or olive oil over medium heat until fragrant and softened, about 5 minutes. Some say too much garlic is never enough, but I say moderate – you don’t want it to overpower the other flavors.

How to cook Adobong Pusit -Recipe

Ingredients

• 2 tbsp vegetable oil
• 6 cloves garlic, minced
• 1 pc medium onion, small diced
• 3 pcs tomatoes, small diced
• 1 pc finger chilli (siling panigang)
• 1 kg squid lumot, cleaned, reserve ink
• 1/4 cup vinegar
• 1 pc bay leaf
• 1 tbsp brown sugar
• 1/4 tsp freshly ground black pepper

Procedure:

1. Saute onion and garlic in a preheated pan.
2. Add tomatoes and finger chili and let tomatoes cook until wilted.
3. Add squid and saute for a minute.
4. Add vinegar, bay leaf, black pepper, and brown sugar.
5. Cook about 3 minutes or just until your squid has change size and color.
6. Serve with rice!

Adobong Pusit Notes:

I like to mix 2 or more vinegar. I feel like it brings more flavor and depth to the Adobong Pusit that way. So instead of using just cane vinegar, I add any other vinegar I happen to have like black vinegar, sukang tuba o rice cane vinegar.

This ulam is so delicious! It’s a classic Pinoy adobong pusit recipe, with sour, salty, sweet, and spicy flavors melded together. It’s a perfect accompaniment for rice! Be careful with the rice though. I overate! I know, totally defeats the fasting rule. You don’t have to wonder how to cook adobong pusit because it’s almost just the same as our other adobos.

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Check out my other Adobo Recipes:

Easy Meal: Classic Filipino Chicken and Pork Adobo

Filipino Ginataang Adobo sa Dilaw Recipe (Adobo in Turmeric)

Adobong Kangkong

Slow Cooked Spanish Style Adobong Bangus Sardines