Easy 30-Minute Adobong Pusit Recipe

Adobo has been one of the most popular Filipino dishes in recent years because of how easy it is to prepare and how well it keeps. While you can adobo-fy almost anything from pork to sitaw, adobong pusit stands out as a seafood variation that brings deep umami to your table. If you’re cooking for yourself or for two, this easy 30-minute recipe is a great place to start.

30 min.
4 People
Easy
Budget

Ingredients

3 tablespoons cooking oil
4 cloves garlic (minced)
1 piece white onion (finely chopped)
1 kilogram medium squid (cleaned and sliced into ½-inch rings with squid ink reserved)
2 tablespoons soy sauce
1 tablespoon Knorr Liquid Seasoning
salt and pepper, to taste

Cooking Method

Sauté the Aromatics Heat cooking oil in a wok or pot over medium heat. Sauté the garlic and onions until fragrant and the onions turn translucent.
Cook the Squid Add the sliced squid, reserved squid ink, and water. Bring to a boil and cook until the squid just turns opaque, about 2 minutes.
Season the Adobo Base Add soy sauce, vinegar, and Knorr Liquid Seasoning. Season lightly with salt and pepper.
Simmer the Sauce Allow the sauce to simmer for 2 to 3 minutes until slightly thickened and well blended. Transfer to a serving bowl and serve hot.

What Is Adobong Pusit?

Adobong pusit is a seafood version of the classic Filipino adobo made with squid cooked in soy sauce, vinegar, garlic, and onions. As the squid cooks, it releases its ink, giving the dish its signature dark sauce. Despite its bold look, it’s an easy dish that cooks in just a few minutes.

How to Keep Squid Tender

The biggest challenge with squid is preventing it from turning out rubbery. The key is quick cooking: simmer the sliced squid for about two minutes so it stays tender and moist. Slice the squid into even rings so all the pieces cook at the same rate.