Adobong Pusit (Soy-Free Squid Adobo)

Ingredients

• 1.5 lbs Squid
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1/4 cup Water
• 2 tbsp Coconut oil
• to taste Salt

Instructions

1. 1Place a 12-inch skillet over medium heat (350°F / 175°C) and add the 2 tablespoons of coconut oil.
2. 2Once the coconut oil is shimmering, add the 6 cloves of garlic, which have been peeled and smashed, and sauté for 1-2 minutes until they are fragrant and lightly golden. Do not let them burn.
3. 3Add the 1.5 lbs of squid to the skillet. Cook for 3-5 minutes, stirring occasionally, until the squid turns opaque and firm.
4. 4Pour in the 1/2 cup of coconut aminos, the 1/4 cup of apple cider vinegar, and the 1/4 cup of water. Add the 2 bay leaves and the 1 teaspoon of black peppercorns.
5. 5Increase the heat to medium-high and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for 15-20 minutes. The squid should be tender when pierced with a fork.
6. 6Remove the skillet from the heat. Discard the 2 bay leaves. Taste the sauce and add salt, if needed, until it reaches your desired flavor.
7. 7Serve the Adobong Pusit hot, ideally with steamed rice.

Substitutions

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