Adobong Pusit
A quick and flavorful Filipino dish featuring squid simmered in vinegar and soy sauce, perfect for lazy weeknight dinners.
Servings: 4 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 1 pound squid Cleaned and cut into rings
- 1/2 cup vinegar Preferably cane vinegar for authentic flavor
- 1/4 cup soy sauce Use low-sodium if preferred
Aromatics
- 6 cloves garlic Minced
- 1 medium onion Chopped
- 1 leaf bay leaf Optional for added flavor
- 1 teaspoon cracked black pepper To taste
- 1 teaspoon ginger Optional, for a little heat and zing
Instructions
Cleaning the Squid
- Gently pull the head and tentacles from the squid body and remove the spine.
- Rinse the squid to remove any sandy bits; trim the tentacles and cut the body into rings.
Cooking the Squid
- In a frying pan, combine the cleaned squid, vinegar, and soy sauce.
- Allow the mixture to simmer on medium heat for about 10 minutes without stirring.
- Watch for the ink to color the sauce as it cooks.
Adding Aromatics
- In a separate pan, sauté minced garlic and chopped onion until sweet and translucent.
- Add the cooked squid to the pan with garlic and onion.
- Optionally, add chili and/or ginger for extra flavor.
Serving
- Serve adobong pusit hot over fluffy white rice.
- Garnish with a squeeze of calamansi or lemon if desired.
Notes
Adobong pusit is best enjoyed fresh, but leftovers can be reheated. Use leftover sauce with rice, eggs, or veggies.