🇵🇭 Philippines · Food
Squid Adobo
By eatmundo · August 4, 2026
A dark, savory, and tangy dish where squid is cooked in its own ink with vinegar, soy sauce, and aromatics. The squid ink adds a deep, oceanic flavor profile that is uniquely delicious.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 500g of fresh squid carefully, keeping the ink sacs intact if possible, and cut the tubes into 1cm thick rings.
- 2
In a bowl, marinate the squid in a mixture of soy sauce and black pepper for 15 minutes to allow the flavors to penetrate.
- 3
Heat 2 tbsp of cooking oil in a pan over medium heat and sauté minced garlic, sliced onion, and ginger until soft and aromatic.
- 4
Add the marinated squid along with the marinade liquid to the pan, turning the heat up to medium-high.
- 5
If the ink sacs weren't already added, carefully burst them into the pan now to create that signature dark, rich sauce.
- 6
Pour in 100ml of vinegar and let it simmer uncovered for 3-5 minutes without stirring; this is crucial to remove the raw acid bite.
- 7
Cook for another 5 minutes until the squid is tender but still firm to the bite; do not overcook or the squid will become rubbery.
- 8
Adjust seasoning with more soy sauce or salt if needed and serve hot over steaming white rice.
Frequently Asked Questions
Is it okay to remove the ink sacs?+
You can remove them, but you lose the defining flavor and dark color that makes this dish Adobong Pusit.
Why shouldn't I stir after adding vinegar?+
Allowing the vinegar to simmer undisturbed helps the raw smell and sharp acidity to mellow out properly.
How do I know when the squid is cooked?+
It should be opaque and tender; if it looks translucent, it needs more time; if it curls tightly, it's overcooked.
Can I use frozen squid?+
Yes, just ensure it is completely thawed and dried before marinating to maintain better texture.
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