Once You Try This Adobong Pusit (Squid Adobo), You’ll Never Stop Making It!

Adobong Pusit (Filipino Squid Adobo) that stays melt-in-your-mouth tender every single time—never rubbery, tough, or dry! Paano magluto ng adobong pusit na malambot? The secret is all in the flash-cooking technique and reducing the savory, garlicky black ink sauce to rich perfection. Best paired with a mountain of hot steamed rice! 🍚 Overcooking is the #1 mistake home cooks make with squid. In this easy, step-by-step recipe, you'll master the exact timing so your squid stays juicy and soft, while packing in that deep, addictive umami flavor the whole family will crave. ⏱️ TIMESTAMPS: 0:00 - Intro: Why Pusit Turns Rubbery 0:21 - Preparing the Adobo Sauce Base 1:03 - Parboiling & Ice Shocking the Squid (Secret #1) 1:55 - Sautéing Aromatics & Reducing Sauce 3:07 - Finishing the Squid (Secret #2: Tender & Not Rubbery) 4:06 - Plating, Serving & Taste Test 🛒 INGREDIENTS: • 1 kg (2.2 lbs) fresh squid – cleaned • 1 whole bulb garlic – minced • 1 medium onion – chopped • 1 thumb ginger – sliced • 1/3 cup soy sauce • 1/3 cup cane vinegar (or white vinegar) • 1 tbsp brown sugar • 1 tsp whole black peppercorns or cracked black pepper • 2–3 dried bay leaves (optional) • 2 green finger chilies (siling haba) • 2 tbsp cooking oil • Crispy fried garlic (for topping) 👩‍🍳 QUICK METHOD: Sauté garlic, onion, and ginger until fragrant. Add soy sauce, vinegar, bay leaves, and pepper. Let the vinegar simmer without stirring. Add squid and flash-cook for 2–3 minutes, then immediately remove the squid. Add squid ink, sugar, and chilies; reduce the sauce until rich and glossy. Return the squid, toss quickly to coat, garnish with crispy fried garlic, and serve hot! 🔔 Subscribe to Unfiltered Cooking Adventures and turn on notifications for more easy, authentic Filipino recipes! #AdobongPusit #SquidAdobo #FilipinoFood #FilipinoRecipes #UnfilteredCookingAdventures