Adobong Pusit (Filipino Braised Squid)
A traditional Filipino braised squid dish cooked slowly in a rich and savory mixture of vinegar, soy sauce, garlic, and bay leaves, highlighting seasonal produce like fresh tomatoes and onions. This recipe offers a flavorful and approachable weeknight dinner with tender seafood and classic Filipino taste profiles.
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Overview
Adobong Pusit is a classic Filipino dish featuring squid braised in a tangy and savory sauce made from vinegar, soy sauce, garlic, and aromatic bay leaves. This dish showcases fresh seasonal tomatoes and onions, which add depth and balance to the flavors. Perfect for a quick, comforting weeknight dinner, this recipe yields tender squid infused with a rich and well-rounded sauce.
Why you’ll love it
- Quick and easy to prepare with minimal ingredients.
- Tender squid cooked in a flavorful, tangy sauce.
- Highlights fresh seasonal produce for natural sweetness and brightness.
- Authentic Filipino flavors that are approachable for all skill levels.
Ingredient notes
Use fresh, cleaned squid (about 500 grams) for the best texture and flavor. Vinegar provides the signature tang in this dish; we recommend cane vinegar or apple cider vinegar for mild acidity. Soy sauce adds umami and saltiness—choose a light soy sauce for balanced flavor. Fresh tomatoes and onions complement the acidity with natural sweetness. Garlic and bay leaves provide classic aromatic notes.
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Serving & storage
Serve adobong pusit hot alongside steamed white rice to soak up the delicious sauce. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the squid, which can become rubbery if reheated excessively. For food safety, discard any leftovers kept beyond this period.
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Chef tips
- Use fresh squid for the best tenderness; frozen squid can be used but may require shorter cooking time to avoid toughness.
- Adjust the vinegar amount depending on your preferred level of tanginess.
- Avoid overcooking the squid as it can become rubbery; simmer just until tender.
- Allow vinegar to cook uncovered for a minute before mixing to mellow the acidity if desired.
Ingredients
- 500 g (1.1 lbs) fresh squid, cleaned and sliced into ringssquid
- 3 clovesgarlic, minced
- 1 medium (150 g)onion, thinly sliced
- 2 medium (250 g)fresh tomatoes, quartered
- 2bay leaves
- 120 ml (1/2 cup)vinegar (preferably cane or apple cider vinegar)
- 60 ml (1/4 cup)soy sauce (light soy sauce preferred)
- 120 ml (1/2 cup)water
- 2 tbspcooking oil
- Salt and black pepperto taste
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Equipment
- wok or deep skillet
- measuring cups and spoons
- knife
- cutting board
- spatula or wooden spoon
Nutrition per serving
- Calories180
- Protein26 g
- Carbs7 g
- Fat4 g
Step-by-step
Step 1
Heat the cooking oil in a wok or deep skillet over medium heat until shimmering.Step 2
Add minced garlic and sliced onions. Sauté until fragrant and onions soften, about 3 minutes.Step 3
Add the quartered fresh tomatoes and cook until they begin to soften, about 4 minutes.Step 4
Add the cleaned squid rings to the pan. Stir and cook for 2 minutes until they start to turn opaque.Step 5
Pour in the vinegar, soy sauce, and water. Add bay leaves. Stir gently to combine. Do not stir immediately after adding vinegar to allow its sharpness to mellow.Step 6
Cover the pan and simmer the squid on low heat for 15 minutes until tender and sauce slightly reduces.Step 7
Uncover and season with salt and black pepper to taste. Cook for an additional 2 minutes uncovered to thicken the sauce slightly.Step 8
Remove bay leaves. Transfer to a serving dish and serve hot with steamed rice.
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