Adobong Pusit at Baboy
Adobong Pusit at Baboy. I still remember my very first post of Adobong Pusit. It created a lot of discussion on the cooking time of squid or Adobong Pusit. As I mentioned on that post squid should either be cooked in less than 2 minutes or more than 20 minutes. In cooking between, the squid will turn rubbery. Cooked less than 2 minutes and the squid are half cooked and fishy if cooked with the skins and innards. To reduce the fishiness it requires the extra cooking stage of sautéing the squid with the aromatic ingredients. I you are cooking under 2 minutes the squids should be fresh. Forget buying from the public markets most likely the squids are not that fresh.
Cooking the squids over 20 minutes will tend to dry it up. But for sure the squids are bite tender and the adobo flavors are infused to the squid meats. Cooking longer means that the squid are safer to eat should you have sourced your squids at your public market.
Today my Adobong Pusit at Baboy dish is cooked at about 30 to 45 minutes. The squid may be dried up but I assure you they are tender so with the pork.
Here is the recipe of my Adobong Pusit at Baboy.
1/2 kilo large size squid
1/2 kilo pork belly, cut into large cubes
1/2 head garlic, peeled, crushed
1 medium size onion, peeled, chopped
2-3 green chili, chopped
2 tbsp. peppercorns, crushed
1/4 cup soy sauce
1/4 cup vinegar
2-3 pcs. bay leaf
To clean the squid, pull out the head and the innards will come out with it. Discard the entrails and remove the teeth, reserved the ink sacks. Remove the membrane from the body and wash out the entrails. Final wash squid and drain. Slice body into 1” to 2” crosswise. Cut tentacles in proportion to the sliced body. In a sauce pan add in the squid and pork. Add in the garlic, onion, crushed peppercorns, chili, bay leaf, vinegar, soy sauce and about 1 1/2 cups of water. Bring to a boil and simmer at low to moderate heat for 30 to 45 minutes or until most of the liquid has evaporated. Correct saltiness if required. Serve hot with lots of rice.