Adobong Pusit (Squid Adobo)
Squid cooked in the classic Filipino adobo style with soy sauce, vinegar, garlic, and peppercorns.
Ingredients
- about 680 g Squid
- 1/2 cup Soy Sauce
- 1/4 cup Vinegar
- 6 cloves Garlic
- 1 tbsp Black Peppercorns
- 2 leaves Bay Leaves
- 1 tbsp Brown Sugar
- 2 tbsp Cooking Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Clean the about 680 g of squid, then cut into 2.54 cm rings.
- 2In a medium bowl, combine the 1/2 cup soy sauce, 1/4 cup vinegar, 6 cloves of minced garlic, 1 tbsp black peppercorns, 2 bay leaves, and 1 tbsp brown sugar. Stir to combine.
- 3Heat 2 tbsp cooking oil in a 25.4 cm skillet over medium-high heat, approximately 190°C.
- 4Add the about 680 g of squid rings to the hot skillet. Cook for 3-5 minutes, stirring occasionally, until the squid turns opaque and slightly firm to the touch.
- 5Pour the soy sauce mixture from the bowl into the skillet with the squid. Bring the liquid to a simmer.
- 6Continue to simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly and coats the squid. The sauce should be glossy.
- 7Serve the Adobong Pusit hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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