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