Adobong Pusit

Adobong pusit brings back memories of home-cooked meals where the kitchen fills with the aroma of garlic and vinegar simmering together. I remember days when fresh squid was available at the market, and this dish would come together so quickly. It was a dependable favorite. Easy to make, full of flavor, and best enjoyed with warm rice.

What is Adobong Pusit?

Adobong pusit is a Filipino squid dish prepared using the classic adobo method of cooking with soy sauce, vinegar, garlic, and other aromatics. While pork and chicken adobo are more common, this seafood version stands out with its naturally tender texture and briny flavor. Some versions include squid ink for a darker sauce, but this recipe focuses on keeping it clean and simple, with the richness coming from garlic, tomatoes, and soy.

Ingredients for Adobong Pusit

• Squid – tender seafood base for the dish
• Onion – adds sweetness and aroma
• Tomatoes – balances the flavor with acidity
• Garlic – provides bold flavor and aroma
• Soy sauce – adds saltiness and depth
• White vinegar – gives a tangy kick
• Water – helps simmer the ingredients
• Sugar – balances out acidity
• Cooking oil – used for sautéing
• Salt and ground pepper – for seasoning

How to Cook Adobong Pusit

1. Start with the aromatics
   Heat oil in a wok. Sauté the garlic until it starts to brown and release its aroma.
2. Build the flavor base
   Add onion and cook for 30 seconds. Then add tomatoes and continue sautéing for 1 and a half minutes until they soften and release their juices.
3. Add the squid
   Put in the cleaned squid and sauté for around 20 seconds. This quick step helps maintain the squid’s soft texture.
4. Simmer in the sauce
   Pour in the soy sauce, white vinegar, and water. Cover the wok and let everything boil.
5. Cook the squid gently
   Lower the heat to the lowest setting and simmer the squid for just 1 minute. Remove the squid from the wok and place it in a bowl. Keep the sauce in the wok.
6. Reduce and finish the sauce
   Season the remaining sauce with sugar, salt, and ground black pepper. Let it simmer until reduced by half. Turn off the heat, return the squid to the wok, and gently toss to coat. Serve warm with rice.

Tips for Cooking Adobong Pusit

• Do not overcook the squid – A short cooking time keeps it tender. Just 1 minute of simmering is enough
• Use fresh squid when available – It gives the best texture and flavor. If using frozen, thaw it completely and drain well
• Cook the squid separately – Removing the squid while reducing the sauce helps avoid a rubbery texture
• Taste and adjust – Balance the vinegar and sugar based on how tangy or slightly sweet you prefer your adobo
• Slice squid into even sizes – Uniform pieces help everything cook at the same rate and look better when served
• Use ripe tomatoes – They break down faster and help create a richer, slightly sweet sauce that balances the vinegar

Best Ways to Enjoy Adobong Pusit

Freshly cooked white rice is the perfect partner for adobong pusit. The sauce soaks into the rice, making each spoonful rich and flavorful. For a heavier meal, garlic fried rice adds an extra layer of flavor. You can pair it with a vegetable dish like chopsuey or a crunchy side like tokwa to balance the richness. Add chili if you want a spicy version, or a vinegar dip for a stronger tang.

What Makes This Adobong Pusit Stand Out

This version of adobong pusit keeps things simple but flavorful. The sauce is rich, savory, and slightly tangy, enhanced by the natural flavor of the squid and the sweetness of tomatoes. Separating the squid during reduction makes a big difference in texture, resulting in a dish that is soft, flavorful, and satisfying every time.

What to Have with It

• Grilled Pork Belly – The smoky flavor of the pork belly pairs well with the savory squid
• Ginisang Monggo – A hearty mung bean stew that complements the bold flavors of adobo
• Kongnamul Bap – This rice dish complements well with the squid
• Chopsuey – A colorful medley of vegetables adds freshness to your meal
• Pork Adobo – Combining with its pork counterpart can be a good thing. Just make sure to have enough rice

Frequently Asked Questions

Can I keep the squid ink in this recipe?

Yes, you can include the ink if you want a darker and bolder sauce. It is optional.

How do I make sure the squid stays soft?

Simmer the squid for just 1 minute, then remove it from the sauce while reducing.

Can I use frozen squid?

Yes. Thaw it completely and pat it dry to avoid watering down the sauce.

Can I add chili to make it spicy?

Definitely. Add siling haba or chili flakes if you want a bit of heat.

Can I use baby squid for this recipe?

Yes. Baby squid works very well for adobong pusit. Just make sure to clean them properly and adjust the cooking time if they are very small.

Can I serve this dry or saucy?

It depends on your preference. You can reduce the sauce further for a drier version or keep more of the liquid for a saucy finish. Both are delicious with rice.

If you have been craving something comforting and full of flavor, give this adobong pusit recipe a try. It is quick to prepare and always delivers on taste. Whether you are cooking for the family or treating yourself to a hearty meal, this dish is sure to satisfy. Let me know how it turns out in your kitchen.