How to Make Adobong Pusit and its Savory Odyssey or Stewed Squid in Vinegar

Adobong Pusit: A Culinary Symphony of Stewed Squid in Vinegar

Adobong Pusit, a Filipino delicacy, stands as a testament to the rich tapestry of flavors that defines Filipino cuisine. This dish transforms squid into a culinary masterpiece by marinating it in a symphony of flavors, primarily vinegar, soy sauce, garlic, and a medley of spices.

The process begins with cleaning and preparing the squid, ensuring a tender and delectable outcome. The squid is then simmered in the marinade, allowing it to absorb the savory essence while infusing the dish with a tangy kick from the vinegar.

The result is a harmonious blend of flavors—savory, tangy, and slightly sweet—creating a robust profile that tantalizes the taste buds. The tender squid, soaked in the aromatic sauce, showcases the culinary finesse that characterizes Filipino cooking.

Adobong Pusit is more than just a dish; it's a cultural emblem that graces family tables, festive occasions, and local celebrations. The delightful aroma that wafts from the simmering pot is a prelude to the culinary experience that awaits—a true celebration of the ocean's bounty and the artistry embedded in Filipino gastronomy. With each succulent bite, Adobong Pusit invites you to savor the depth of Filipino flavors and embrace the culinary heritage that transcends generations.

Adobong Pusit or Stewed Squid in Vinegar Recipe by Kulinarya

Ingredients: Serve 4 to 6

• 1kg squid
• 2 cloves garlic
• 3 tbsp oil
• 1 tsp paprika
• 2 bay leaves
• 1 tbsp salt
• ½ tsp freshly ground pepper
• 10 tbs vinegar
• 2 tbsp soy sauce
• 1 cup fish stock
• 6 green finger chilies(siling pangsigang)

Preparation:

• Detach the head of the squid from the body. Remove the ink sacs and reserve for future use.
• Discard the beak inside the head. Discard the stiff membrane from the body. Clean the squid thoroughly under running water. Set aside.
• Crush, peel and mince the garlic.

Cooking:

• Heat the pan until very hot, add the oil and saute the garlic until brown.
• Add the squid, paprika, bay leaves, salt and pepper, and saute for 2 minutes.
• Pour in the vinegar and soy sauce and add the fish stock. Bring to a boil then immediately reduce heat to a bare simmer 82C or 180F cover.
• Cook for 45 minutes or until the squid is fork tender.

Just before serving:

• Add the green finger chilies and simmer for another 5 minutes. Serve hot. End.