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Sisig Pusit

Sisig pusit is commonly eaten in the Philippines as pulutan—a snack eaten while drinking alcohol. It also is 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: 4

Prep Time
15 minutes
+ 15 minutes resting
Cook Time
10 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 2 jumbo squid (about 2 lbs/900 g)
  • Salt, to taste
  • Ground black pepper, to taste
  • ¼ cup (60 ml) calamansi juice
  • 2 Tbsp (30 ml) Worcestershire sauce
  • 1 tsp (5 ml) brown sugar
  • Butter, as needed for frying
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 thumb-size piece ginger, minced
  • ½ red or yellow bell pepper, deseeded and diced
  • ½ green bell pepper, deseeded and diced
  • 3–4 thai chile peppers, deseeded and diced 

Directions

  1. Preheat charcoal.
  2. Hold tail tube of squid and grasp its cuttlebone (the thin, clear cartilage inside the tube) and pull it from squid's body.
  3. Remove squid's black ink and discard.
  4. Wash squid and drain well.
  5. Season squid with salt and black pepper and then let rest for 10–15 minutes.
  6. Grill squid over hot coals for about 4–5 minutes on each side.
  7. Remove squid from heat and let cool so it can be handled.
  8. Chop squid into bite-size pieces and keep warm.
  9. Whisk together calamansi juice, Worcestershire sauce, brown sugar, salt, and black pepper in a small bowl.
  10. Place a dollop of butter in a wide, heavy-bottomed skillet set over medium heat.
  11. Add onion, garlic, ginger, bell peppers, and chile peppers to the hot oil.
  12. Cook, stirring regularly, for about 1–2 minutes or until aromatic.
  13. Add squid and calamansi mixture to the skillet, stir-frying for approximately 1–2 minutes, or until heated through.
  14. Taste and adjust seasoning.
  15. Serve sisig pusit hot.

Notes

  • Lemon juice may be substituted for calamansi juice.