Sisig Pusit

Sisig pusit

Raw squid

Sisig pusit is commonly eaten in the Philippines as pulutan—a snack eaten while drinking alcohol. It is also served as an everyday appetizer or as part of a special occasion celebration. The recipe for sisig pusit can be a little intimidating for the novice chef as it involves preparing squid, which can be tricky. Overall, though, the recipe is relatively straightforward and simple, taking around a half an hour from start to finish. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 jumbo squid (about 2 lbs/900 g)
salt to taste
Pepper to taste
1 small onion, diced
2 cloves garlic, minced
1 thumb-sized piece ginger, minced
1/2 red or yellow bell pepper, diced
1/2 green bell pepper, diced
3–4 thai chili peppers
1/4 cup (60 ml) calamansi juice
2 Tbsp (30 ml) Worcestershire sauce
1 tsp (5 ml) brown sugar

Directions

Preparing the squid:
Hold tail tube of squid and grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull it from squid's body. Remove black ink and discard. Wash squid and drain well.
Season squid with salt and pepper to taste. Let sit for 10–15 minutes.
Grill squid over hot coals for about 4–5 minutes on each side.
Remove squid from heat and allow to cool so that it can be handled. Chop into bite-sized pieces and keep warm.
Making the dish:
In a small bowl, combine calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Mix until well combined and set aside.
Add butter to a wide, heavy-bottomed skillet and heat over high heat.
Once hot, add onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring regularly, for about 1–2 minutes or until aromatic.
Add squid and calamansi mixture to the pan. Toss together for approximately 1–2 minutes, or until heated through. Season with salt and pepper to taste. Serve hot.