How to cook Adobong Pusit
1
Quick-cook the squid
Pat squid dry. Heat half the oil and sauté the squid for 2 minutes, then transfer to a plate.
2
Sauté the aromatics
Add remaining oil, onion, and garlic. Cook until softened and fragrant.
3
Start the adobo
Add vinegar, soy sauce, water, bay leaves, peppercorns, chili, and sugar. Bring to a boil without stirring for 2 minutes.
4
Reduce
Simmer uncovered for 8–10 minutes until the sauce is slightly reduced.
5
Finish and plate
Return squid and accumulated juices; cook 3–5 minutes, just until tender. Arrange on a square plate and spoon over the sauce.
Maria’s tip: Cook squid very briefly at the end; prolonged cooking can make it rubbery.
Food safety: Keep raw squid chilled and cook until opaque and steaming hot.