National Dish Philippines: Adobong Pusit (Recipe)
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Say hello to Adobong Pusit, a much-loved seafood treasure from the Philippines! Tender squid is gently simmered in a glossy sauce of soy, vinegar and garlic until it soaks up every last drop of flavour. It is a wonderfully aromatic dish that captures the heart of Filipino home cooking — bold, savoury and just a little tangy. Whether you are a devoted fan of Asian food or simply after something new for the table, this one is bound to win you over.
About Adobong Pusit
Adobong Pusit is a traditional Filipino dish made with tender squid. The squid is steeped in a delicious marinade of soy sauce, vinegar and a generous mix of spices that gives it a wholly distinctive aroma. The dish reflects the flavours and food culture of the Philippines and has earned a firm place at countless family tables. As a member of the wider adobo family — the country’s beloved method of savoury braising — it is comforting, deeply flavoured and endlessly satisfying.
Ingredients (serves 1–2)
- 300 g squid (pusit)
- 3 tablespoons soy sauce
- 2 tablespoons vinegar (such as white wine vinegar)
- 2–3 cloves garlic, chopped
- 1 onion, diced
- 1 small chilli (optional)
- 1 teaspoon black pepper
- 1–2 bay leaves
- 2 tablespoons oil, for frying
- A splash of water
Shopping for the ingredients
When shopping for Adobong Pusit, it is well worth choosing the freshest squid you can find. Look for squid with a glossy surface and no unpleasant smell. Soy sauce and vinegar are easy to pick up at any well-stocked supermarket or Asian grocery. Likewise, reach for fresh spices and herbs so the dish develops its full aroma and really comes alive on the plate.
Preparing the dish
Before you start cooking, give the squid a thorough clean. Remove the innards and the skin to get the best possible flavour and texture. Prepare the marinade ahead of time by combining the soy sauce, vinegar, garlic, onions and spices in a bowl. Let the squid sit in the marinade for a while so it can take on the aromas in full.
Step-by-step instructions
- Heat the oil in a pan and add the onions and garlic. Fry until golden brown.
- Add the marinated squid and cook for about 2–3 minutes, until the colour changes.
- Pour in the marinade and add a little water to form a sauce.
- Add the bay leaves and, if using, the chilli, then let everything simmer gently until the squid is tender (about 10–15 minutes).
Gluten-free / lactose-free version
For a gluten-free version of Adobong Pusit, simply swap the regular soy sauce for a gluten-free soy sauce or tamari. Both are widely available in supermarkets and deliver a very similar flavour. The dish is naturally lactose-free, as it contains no dairy whatsoever, which makes it a fine choice for anyone with a lactose intolerance.
Tips for vegans and vegetarians
For a vegan take on Adobong Pusit, the squid can be replaced with jackfruit or pieces of tofu. These alternatives soak up the marinade beautifully and give a comparable eating experience. The whole recipe is easy to tweak to suit your own taste for spice and tang, much like a hearty plate of Pinakbet. Experiment with different vegetables to create your own unique version.
More tips and tricks
The secret to the best Adobong Pusit lies in the marinating time. The longer the squid steeps in the marinade, the more intense the flavour becomes. Stirring regularly during cooking helps the dish cook evenly and spreads the sauce right through it. You can also play with the spices to find your personal touch, whether that means more garlic or an extra pinch of chilli.
Adapting the recipe to your taste
Adobong Pusit is a wonderfully adaptable dish that can be reshaped to suit your preferences. If you love a bit of heat, increase the amount of chilli or even add some fresh ginger. For a sweeter note, stir in a dash of honey or brown sugar. The beauty of this recipe is how easily it bends to your own palate.
Ingredient substitutions
If you find yourself short of an ingredient or two, swaps are easy to come by. Instead of soy sauce, you can use coconut aminos for a similar savoury note with less sodium. For a fruitier edge, a little pineapple juice stirred into the marinade works a treat — the same sweet-and-savoury idea that lifts Inihaw na Pusit. Just remember to swap ingredients in gradually so you keep the balance of flavours intact.
Drink pairing ideas
A delicious plate of Adobong Pusit pairs perfectly with refreshing drinks. A cold, fruity shake or a chilled Asian iced tea balances the dish’s savoury punch beautifully. Wine lovers might reach for a dry white that harmonises with the tang and gentle heat. Alcohol-free options such as coconut water also make a lovely, refreshing companion to this delicious dish.
Serving and presentation ideas
Thoughtful presentation can lift the whole Adobong Pusit experience. Serve the dish on a large plate, garnished with fresh herbs such as coriander or spring onions. Colourful vegetables or a mound of steamed rice can be placed alongside the squid to add visual appeal. A small dish of sauce at the edge of the plate rounds off the look and invites everyone to dip.
A bit of history
Filipino cuisine is a blend of many cultural influences, shaped by history and geography alike. Adobong Pusit is just one variation on the famous adobo, the country’s well-known method of flavourful braising. The technique reaches far back and was popularised under Spanish colonisers. Over the years the dish has evolved and now varies by region and by what is available, sitting proudly alongside classics of Philippine cuisine such as Adobo.
More recipe ideas
Summary: Adobong Pusit
In short, Adobong Pusit is a distinctive and delicious dish that embodies the very essence of Filipino cooking. The combination of tender squid, an aromatic marinade and fresh spices delivers a flavour experience quite unlike any other. Whether served as a main course or as part of a buffet, this dish is sure to win the hearts of friends and family. Let yourself be swept away and give it a try for yourself!
