📝 About This Recipe
Adobong Pusit is a soul-satisfying Filipino classic that celebrates the deep, umami-rich flavors of the sea. By braising tender squid in its own natural ink, tangy cane vinegar, and aromatic soy sauce, you create a velvety, jet-black sauce that is both dramatic and delicious. This dish is a staple in coastal Filipino households, offering a perfect balance of acidity, salt, and earthiness that represents the heart of island home cooking.
🥗 Ingredients
Main Ingredients
- 2 lbs Fresh Squid (cleaned, ink sacs reserved carefully, bodies cut into rings)
- 8 cloves Garlic (crushed and minced)
- 1 medium Red Onion (thinly sliced)
- 2 pieces Roma Tomatoes (diced)
- 1 inch thumb Ginger (julienned to remove fishy odor)
The Braising Liquid
- 1/2 cup Filipino Cane Vinegar (Datu Puti brand recommended)
- 1/4 cup Soy Sauce (dark or regular)
- 1/2 cup Water
- 1 teaspoon Brown Sugar (to balance the acidity)
- 1 teaspoon Whole Black Peppercorns (slightly crushed)
- 3 pieces Dried Bay Leaves
Sautéing and Garnish
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 2-3 pieces Finger Chilies (Siling Haba, kept whole or sliced for heat)
- 2 stalks Green Onions (chopped for garnish)
- 1 tablespoon Toasted Garlic (optional crispy topping)
👨🍳 Instructions
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1
Start by cleaning the squid: pull the head from the body, remove the clear cartilage (pen), and discard the innards except for the small black ink sac. Place the ink sacs in a small bowl with a tablespoon of vinegar and mash them to release the ink; set aside.
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2
Slice the squid bodies into 1/2-inch rings and trim the tentacles. Pat them dry with paper towels to ensure a good sear later.
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3
In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat. Add the squid rings and tentacles in batches, searing quickly for only 1 minute. Remove the squid and set aside; this prevents them from becoming rubbery.
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4
In the same pan, add the remaining tablespoon of oil. Sauté the ginger for 1 minute until fragrant, then add the onions and garlic, cooking until the onions are translucent and the garlic is golden.
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5
Add the diced tomatoes and cook, mashing them slightly with your spatula until they soften and release their juices.
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6
Pour in the soy sauce, the remaining vinegar, water, peppercorns, and bay leaves. Bring the mixture to a gentle boil.
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7
Crucial Step: Do not stir the mixture once the vinegar is added. Let it boil for 2-3 minutes to 'cook out' the harsh raw acidic taste of the vinegar.
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8
Stir in the reserved squid ink and vinegar mixture. Add the brown sugar and finger chilies. Simmer for 5 minutes on medium heat until the sauce slightly thickens.
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9
Return the seared squid to the pan. Toss quickly to coat in the dark, silky sauce. Cook for only 2 more minutes—squid toughens if overcooked.
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10
Taste the sauce. If it is too salty, add a splash of water; if too acidic, add another pinch of sugar. Remove the bay leaves before serving.
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11
Transfer to a serving bowl and garnish generously with chopped green onions and toasted garlic bits.
💡 Chef's Tips
To prevent rubbery squid, always cook it very quickly at high heat or very slowly on low heat; for this recipe, the quick sear method works best. If you cannot find fresh squid with ink sacs, you can purchase small jars of squid ink at specialty markets. Using Filipino cane vinegar (like Datu Puti) is essential for the authentic 'sharp' Filipino adobo profile; apple cider vinegar is a decent substitute but lacks the same punch. Always mash the tomatoes well into the base—the pectin in the tomatoes helps create a thicker, more luscious sauce. Don't skip the ginger! It is the secret to neutralizing the 'fishy' scent of the squid ink.
🍽️ Serving Suggestions
Serve steaming hot over a large mound of fluffy white jasmine rice to soak up the black ink sauce. Pair with a side of 'Ensaladang Talong' (grilled eggplant salad) to provide a smoky, fresh contrast. A cold glass of calamansi juice or a crisp lager beer cuts through the richness of the ink perfectly. Serve with a side of spicy patis (fish sauce) and crushed bird's eye chilies for those who want an extra kick.