Adobong Pusit

Name: Adobong Pusit
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 600g whole squid, cleaned, ink sacs reserved; 100ml soy sauce; 100ml cane vinegar; 1 head garlic, minced; 1 onion, diced; 3 bay leaves; 2 tsp black pepper

Squid adobo — squid ink and all, braised in vinegar and soy until the sauce is dramatically black and intensely savoury.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

easy

Cuisine

Filipino

Ingredients

600gwhole squid, cleaned, ink sacs reserved

100mlsoy sauce

100mlcane vinegar

1head garlic, minced

1onion, diced

3bay leaves

2 tspblack pepper

Instructions

Score squid bodies. Leave ink sacs whole.

Fry garlic and onion until softened.

Add squid and ink sacs. Fry 2 minutes — ink sacs will burst and turn everything black.

Add soy, vinegar, bay leaves and pepper.

Simmer 15–20 minutes until squid is tender and sauce is thick. Serve with rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

Protein

3.6g

Fat

1.5g

Carbs

15.8g

Fiber

4.9g

Sodium

1378mg

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