Adobong Pusit | Filipino Squid in Vinegar and Soy Sauce

As you separate the head from the body, remove the ink sac intact and place it in a separate bowl. Remove the transparent quill and innards from the body, peel off the skin, and cut the body into 2 cm-wide rings. Keep the tentacles together. Drain thoroughly in a colander; wet squid will release water in the pan.

Heat half the oil in a pan until it begins to smoke. Add all the squid at once and stir-fry over high heat for 90 seconds, then transfer it to a plate immediately. This brief contact sears the surface; even one extra minute in the pan can start to toughen the squid.

Add the remaining oil and sliced garlic to the same pan and cook until golden. Set aside half the garlic for garnish. Soften the chopped onion for 4 minutes, then add the chopped tomato and cook until it breaks down.

Add the vinegar, soy sauce, water, bay leaf, whole peppercorns, and sugar. Cover and bring to a boil without stirring; stirring before the vinegar has boiled can leave its flavor raw and sharp. Once it boils, uncover and cook for 6 more minutes.

Mash the ink sacs in a bowl with two spoonfuls of sauce, strain the mixture, and add it to the pan. The sauce will turn deep black. Cook for 5 minutes, until it coats the back of a spoon. Add any liquid that has collected on the squid’s plate at this step; it is sweet.

Turn off the heat, return the squid and whole hot peppers to the sauce, and heat for just 60 seconds. Any longer will undo your work. Sprinkle with the reserved fried garlic and scallions, and serve immediately with hot rice.