Adobong Pusit at Baboy, Squid and Pork Adobo

Adobong Pusit at Baboy, Squid and Pork Adobo
Adobong Pusit at Baboy, Squid and Pork Adobo. I first tasted this adobo squid and pork combination at a specialty restaurant at Resorts World in Manila right across NAI Terminal 3 and Nichols. Sine then, I just could not forget about it, it is a fusion of taste of my two favorite adobo, Adobong Baboy and Adobong Pusit. Cooking Adobong Pusit at Baboy, Squid and Pork Adobo is a bit tricky, cooking time of squid and pork are mile apart. Squid when overcooked tend to become rubbery and in contrast when undercooked the fishiness of a raw squid remains. To get away with a rubbery squid, it has to be slow cooked for a long time, but this cooking method makes the squids meat to be on the dry side and size reduced significantly.

Squid and Pork Adobo Rice

To compensate for the different cooking times the squid was added at the final stages of cooking. It is also advice to use a larger size squid or the cut are larger, the squid shrinks significantly during cooking.

Squid and Pork Adobo

Here is the recipe of my version of Adobong Pusit at Baboy, Squid and Pork Adobo.

Ingredients:

1/2 kilo medium size squid
1/2 kilo pork belly cut into large cubes
1 head garlic, peeled, crushed
1/2-3/4 cup vinegar
1/2 cup soy sauce
1 tsp. peppercorns
3-5 pieces bay leaf
1 stalk lemongrass, trimmed, crushed
salt
cooking oil

Cooking procedure:

Squid and Pork Adobo - Cooking Procedure

To clean the squid, partially pull out the head and the innards will come out with it. Remove and discard the ink sack and entrails. Remove the membrane from the body and wash out entrails. Final wash squid and drain. Keep aside. Put in pork first in a sauce pan, pour in 1/2 cup of water. Add in the lemongrass, vinegar, soy sauce, garlic, peppercorns and bay leaf bring to a boil and simmer at medium heat for 20 to 25 minutes add more water if required. Add in the squid and continue to simmer for 5 to 10 minutes or until almost all the liquid has evaporated and has turn to an oily sauce. Correct saltines if required. Serve with a lot of rice.

See other adobo recipes:

Adobong Ilocano, Chicken Adobo
Adobong Atay at Balunbalunan ng Manok sa Pinya
Adobong Puti
Adobong Manok sa Gata
Adobong Isaw, Adobong Bituka
Adobong Baboy sa Asin
Adobong Baboy sa Gata, Pork Adobo in Coconut Milk
Adobong Baka
Adobong Kambing
Adobong Puti, No Soy Sauce Adobo
Beef Spareribs Adobo with Oyster Sauce
Batangas Adobong Dilaw
Batangas Adobo
Bohol Adobo?
Chicken Adobo, Food Safari Chef Ricky Ocampo's Recipe
Humba, Adobong Bisaya
Pork Adobo sa Pinakurat
Pork and Chicken Adobo
Pork Adobo with Pineapple
Pork Adobo with Chunky Chicken Liver Sauce
Pork Humba with Pineapple
Duck Breast Adobo, Adobong Pato
Lamb Adobo
Special Adobo

2 comments:

Relly Echiverri said...

Hi, I was reading this recipe when do you put the pusit.
Is it after you finish the 30 minutes cook time of the pork
or do you put the pusit half way of the 30 mins.

;
UT-Man said...

Put the pusit after the pork is cooked, thanks rectified the error.

;

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