Adobong Pusit (Squid Adobo)

This is my most favorite of all adobos! My mom includes a little pork belly in it making its taste more amazing.

Adobo is really a Spanish word for seasoning or marinade but Adobo or Philippine Adobo, if you want to call it that, refers to a really popular dish of chicken, pork or a combination of the two or even vegetables slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns.

But Squid adobo is  different. While most adobo preparations have a brownish sauce [because of the soy sauce], squid adobo has a deep, purplish-black/black sauce due to the inclusion of squid ink.


1 kg fresh squid
500g pork belly,cut into chunks
3/4 cup vinegar
1 1/2 cup water
salt to taste
6 cloves garlic,minced
1 onion chopped
2 pieces bay leaf
3 tbsp oil



  • Remove ink sacs from squid and set aside.
  • Pull out head, innards and transparent ribs to clean the squid.wash with water and drain.Discard head but keep the tentacles.
  • Squeeze ink sacs in water then mix in vinegar, salt,4 cloves of minced garlic. Boil pork belly and squid in this mixture then set aside.
  • In a deep pan, sauté onions and garlic in heated oil. Add pork and fry until a little brown.
  • Add squid and continue to stir fry for a few seconds.Then pour the mixture it was boiled in.
  • Add bay leaf and simmer for a few minutes.
  • Serve with steamed rice.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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