What is Adobong Pusit?
Adobong pusit is a variation of the popular Philippine adobo dish. Chicken and pork are the more common meat used, but in this recipe, we are featuring “pusit” or squid as the primary ingredient.
Back then when refrigeration had not been invented, the Spaniards noticed the way Filipinos preserve their food. They would stew pork, beef, chicken, or fish in a mixture of vinegar, soy sauce, garlic, peppercorns, and bay leaves and keep them in sealed jars.
This is an effective way of preserving the meat to last for weeks. The Spaniards called this method of cooking “adobo” because they likened it to the Spanish adobo which also makes use of garlic and vinegar.
What ingredients do I need?
The primary ingredient in this adobo dish is squid or “pusit”. Get them fresh from the market. Stay away from the big ones as they tend to be tough and rubbery when cooked.
The medium-sized ones are perfect for adobo. You can use your open hand to gauge the size of the squid. They should be as long as the tip of your thumb up to the tip of your little finger.
The basic ingredients and steps remain, we’re braising the squid with vinegar, garlic, and soy sauce until the meat is tender. Then we will sear the squid by sauteeing it with garlic and onion.
Prepare the following ahead of time:
- 2 lbs medium-sized squid
- 1/2 cup white cane vinegar
- 1/4 cup soy sauce
- 1 shallot chopped
- 1 tsp sugar
- 6 cloves garlic, minced
- 1 tsp whole black peppercorns
- 3 pieces of bay leaves
How do you clean squid?
The most important part of preparing squid adobo is cleaning the squid and collecting their ink sacks.
- Start by washing the squid with water. Rub them with salt to remove the slime. Thoroughly rinse with water to remove the extra salt.
- Now remove the long plastic-like material from the back by pulling it straight out. Be careful not to squeeze the squid too hard.
- Next, remove the beak by pinching the head lightly with one hand and pulling it out with your thumb and index finger of the other hand.
How do you separate squid ink?
Separate the tentacles from the body. Be careful not to squeeze too hard as squid is slippery.
Now locate the ink sack and remove it. The ink sack is the small silvery “bag” located near (about 1 cm) the eyes of the squid. Be careful as the sack might rupture easily. Collect all the ink sacks and set them aside.
How to make Adobong Pusit
The two-part process can not be any simpler. Braise the squid until tender. Then sear it by sauteeing with garlic and onion.
Braise the Squid
- In a medium-sized pan with low heat, place the squid, add 1/2 cup cane vinegar, 1/4 cup soy sauce, 3 pieces of bay leaves, and half of the minced garlic.
- Cover and allow to simmer for 10 minutes or until the squid is tender.
Saute the Squid
- Once ready, transfer the contents of the pan into a bowl. Using the same pan, add a little cooking oil and saute the shallot and remaining garlic. Now add the squid and sear it a little.
- Carefully pour the remaining mixture into the pan. Add a little water to the ink sacks and press with a fork to release the ink. Pour it into the pan.
- Add 1 tsp whole peppercorns and 1 tsp sugar to balance the vinegar.
- Allow the liquid to reduce to a thick consistency.
Adobong Pusit
Ingredients
- 2 lbs medium-sized squid
- 1/2 cup white cane vinegar
- 1/4 cup soy sauce
- 6 cloves garlic minced
- 1 shallot chopped
- 1 tsp sugar
- 1 tsp whole black peppercorns
- 3 pieces of bay leaves
- 1 tbsp cooking oil
Instructions
Wash and Prepare the Squid (8 minutes)
- Wash the squid with water. Rub some salt to remove slime. Thoroughly rinse with water.
- Remove the long plastic-like material from the back by pulling it straight out.
- Next, remove the beak by pinching the head lightly and pulling it out.
- Pull out the tentacles and carefully remove the ink sack. Set aside.
Prepare the Aromatics (2 minutes)
- Crush and peel 6-8 cloves of garlic. Chop them finely.
- Peel a medium-sized onion and chop it thinly.
Braise the Squid (10 minutes)
- In a medium-sized pan with low heat, place the squid, add 1/2 cup cane vinegar, 1/4 cup soy sauce, 3 pieces of bay leaves, and half of the minced garlic.
- Cover and allow to simmer for 10 minutes or until the squid is tender.
Saute the Squid (5 minutes)
- Once ready, transfer the contents of the pan into a bowl. Using the same pan, add a little cooking oil and saute the shallot and remaining garlic. Now add the squid and sear it a little.
- Carefully pour the remaining mixture into the pan. Add a little water to the ink sacks and press with a fork to release the ink. Add it to the pan.
- Add 1 tsp whole peppercorns and 1 tsp sugar to balance the vinegar.
- Allow the liquid to reduce to a thick consistency.
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