Adobong Pusit at Baboy

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.

Adobong Pusit at Baboy Dish

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.

Ingredients:

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
salt

Cooking procedure:

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.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more