Adobong Pusit – Rich, Savory Filipino Squid Dish

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What is Adobong Pusit?

Adobong Pusit is a classic Filipino seafood dish made with fresh squid simmered in a bold mix of soy sauce, vinegar, garlic, and spices. Unlike meat-based adobo, this version stands out because the squid releases its natural ink, giving the sauce a deep color and rich, briny flavor. Adobong Pusit offers a distinct adobo experience that seafood lovers appreciate, especially when compared to more familiar dishes like Chicken Adobo.

Why Masarap?

What makes this dish especially masarap is its strong yet balanced flavor. The aroma of garlic and vinegar fills the kitchen habang kumukulo, followed by the savory depth of soy sauce and the natural sweetness of fresh squid. The texture is tender with a slight chew, habang ang sauce ay dark, silky, at perfect ipahid sa kanin. It delivers the same comforting satisfaction found in other adobo variations such as Sweet Style Adobo, but with a seafood-forward twist.

Best Eaten For

Lunch or Dinner
This dish is flavorful and filling, making it ideal as a main ulam for everyday meals or when craving something different from the usual karne-based dishes.

Ingredients

500 g fresh squid, cleaned and sliced
¼ cup soy sauce
¼ cup cane vinegar
1 head garlic, crushed
1 medium onion, sliced
2 dried bay leaves
1 teaspoon whole peppercorns
1–2 tablespoons cooking oil
Optional: chili for slight heat

How to Cook Adobong Pusit

Heat oil in a pan over medium heat and sauté garlic and onion until fragrant.
Add the squid and cook briefly until it changes color.
Pour in soy sauce and vinegar, then add bay leaves and peppercorns.
Let it simmer without stirring for 2–3 minutes.
Lower the heat and continue simmering until the squid is tender and the sauce slightly thickened.
Taste and adjust seasoning before turning off the heat.

Serving Suggestions

Adobong pusit is best served hot with plenty of steamed rice to balance its bold, savory flavors. For a well-rounded seafood meal, it pairs nicely with lighter dishes like Fish Escabeche, which adds a sweet-and-sour contrast to the table.