Adobong Pusit

Adobong Pusit is a squid stewed in vinegar, soy sauce and squid ink, it is one of the common dishes in the Philippines. Like the usual adobo it is loaded with garlic which gives it a really nice and robust flavour.

This is one of the dishes I had been craving to eat and make for the longest time, it was long due because fresh small squid with ink is quite hard to find here in New Zealand and most of the ones sold are the large ones which is not recommended for this dish. Several weeks ago I was jumping in joy when I found this in our fishmonger.

Adobong Pusit is a squid stewed in vinegar, soy sauce and squid ink, it is one of the common dishes in the Philippines. Like the usual adobo it is loaded with garlic which gives it a really nice and robust flavour. This type of adobo usually contains more sauce than usual and it is black in colour due to the ink, the taste is quite different as well as the ink gives it a salty with a bit seafood taste, combined with vinegar and soy sauce it sorts of mellows it down.

A really nice dish specially when paired with vegetable dishes like pinakbet which we did. I really missed this dish and hopefully they regularly sell this type of squid so we can make them again.

Adobong Pusit

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Adobong Pusit is a squid stewed in vinegar, soy sauce and squid ink, it is one of the common dishes in the Philippines. Like the usual adobo it is loaded with garlic which gives it a really nice and robust flavour.

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Ingredients

Scale 1x2x3x

• 1 kg small fresh squid, cleaned (keep the ink)
• 1 onion, diced
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup water
• 8 cloves garlic, minced
• 1 tsp sugar
• 6 pcs finger chillies
• salt
• freshly ground black pepper
• oil

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Instructions

1. In a sauce pan add soy sauce, vinegar and water bring to a boil. Once boiling add the squid and cook for 2 minutes. Remove the squid then reserve the liquid, set it both aside.
2. In a pan add oil then sauté garlic and onions, once onions turn translucent add the chillies then stir fry for a minute.
3. Add the squid and stir fry for 3 minutes. Remove the squid again leaving everything back in the pan.
4. Pour the soy sauce vinegar mixture used on first step, turn heat to high then bring liquid to a boil. Add the squid ink and reduce liquid to half its volume.
5. Still in high heat add the squid back together with the sugar then simmer for 5 more minutes. Turn heat off then serve.

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Notes

You might be thinking the squid will be over cooked and become tough after 10 minutes or more, don’t worry small squid is quite forgiving and does not become tough like the bigger ones as their flesh is quite thin.