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Adobong Pusit

The Philippines is an island nation, full of great beaches and great seafood. One of the most popular seafood consumed, aside from fish, is squid.

The squid sold in Filipino markets are usually of 2 types. Large squid or cuttlefish called “lomo” are typically used for calamares, grilled squid or stir-fries. The smaller squid are preferred for adobo, ginisa and ginataan.

Smaller squid is usually more flavorful than the large variety. This makes them perfect for adobo. Most Filipinos prefer to have inky black sauce with their squid adobo, as it is believed that the ink improves the flavor.

Preparation time: 15 minutes
Cooking time: 30 minutes
Good for: 1 – 2 people


Adobong Pusit

Adobong Pusit

  • 250 grams small sized squid or sliced large squid
  • 100 grams minced pork fat
  • 250 grams chopped tomatoes
  • 100 grams minced onions
  • 100 grams minced garlic
  • ½ teaspoon ground black pepper
  • ½ cup coco vinegar or ¼ cups wine vinegar and ¼ cup water
  • 3 tablespoons soy sauce
  • 1 cup water, optional, add only if a light sauce is preferred.


Clean squid and remove cartilage. Drain any excess water.

Heat minced pork fat in a hot pan until it is toasted and renders lard.

Fry minced garlic in pork lard.

Once garlic is slightly brown, add minced onion and chopped tomatoes.

Set heat to low and then cook tomatoes until mushy. Be sure to stir continuously to prevent mixture from burning.

Add squid, vinegar and soy sauce.

Simmer for 2 minutes then add ground black pepper.

Simmer in low heat until squid is cooked. Stir occasionally to cook squid evenly.

Serve hot with plain cooked rice.

Adobong Pusit

Adobong Pusit


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