Adobong Pusit

Adobong pusit is a variant of the Filipino favorite dish, Adobo, where squid is stewed in vinegar, salt and garlic.

The squid's ink sac gives you a black sauce, rather than using soy sauce just like in the Pork or Chicken Adobo.

Have you had a squid adobo that's tough and chewy? Squid are usually delicious if cooked properly.

You will either have to stir-fry them or stew for a long time, or you will get a real chewy texture.

In other words, they would have to be cooked for 3 minutes or for 45 minutes, or anything in between will make them tough.


  • Whole Squids


  • Vinegar
  • Salt
  • Garlic
  • Onions
  • Whole Peppercorns


  • 2 pounds Squid, body cut into 1/2 inch rings, ink sac separated
  • 1 tablespoon Salt
  • 1/2 cup vinegar
  • 1/2 head garlic, minced
  • 1 medium onion, chopped
  • 6-8 pieces whole peppercorns
  • 1/2 cup water
  • 2 tablespoons oil, for sauteing


COOKING TIME : 50 minutes

1 Saute the garlic and onion, then add the squid.

2 Mix in the vinegar, salt, and peppercorns and bring to a boil. DO NOT STIR.

3 Simmer for about 40 minutes or until squid pieces are tender, add the inc sac in the end.

4 Serve with hot rice. (Learn more about COOKING RICE, THE FILIPINO WAY.)


  • If you want to cook the squid briefly, boil all ingredients (except the squid) until half the liquid has evaporated, then add the squid and boil for 3 minutes.

  • If the recipe is too tangy for you, substitute half the vinegar with water.

  • The vinegar mixture is left to boil and shouldn't be stirred so the vinegar will not taste fresh and too sour.

  • Cooking with squid and vinegar will leave your kitchen with a funky smell. Try some of tips here on how to remove cooking odors..

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