Adobong Pusit With Pork Belly

5 from 12 reviews


  • 1 kg fresh squid
  • 300g pork belly,cut into chunks
  • 1/2 cup vinegar
  • 1 cup water
  • 1 whole garlic
  • 3 tbsp cooking oil
  • 1 tbsp sugar (or sweetener, if not using sugar)
  • 1 tbsp patis
  • green chili


  1. Remove ink sacs from squid, put in a small bowl, and set aside.
  2. Pull out head, innards and transparent ribs to clean the squid. Clean the head by pulling out the teeth. Wash with water and drain.
  3. Put the pork belly chunks and squid in a pot.
  4. Add 1 cup water in your inc sac bowl, squeeze ink sacs in water and pour it in your pot.
  5. Add the vinegar, cover, and heat in the stove. Bring to a boil and simmer until squids are pink. Turn off heat as soon as squid is cooked.
  6. Drain and reserve the liquid for later.
  7. In a deep pan, sauté garlic in heated oil until a bit brown. Add pork and fry until a little brown.
  8. Add squid and continue to stir fry for a few seconds.Then pour the mixture it was boiled in.
  9. Simmer for 2 minutes. Remove the squid and simmer pork belly for 25 minutes or until tender.
  10. Add the squid back. Season with sugar and patis.
  11. Stir and turn off heat.. Serve with steamed rice or cauli rice