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Sisig Pusit

Sisig Pusit

Are you looking for the ultimate party food? Sisig Pusit is juicy and tender and bursting with spicy and smoky flavors. It's delicious as an appetizer with an ice-cold beer or a main dish with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 (about 2 pounds) jumbo squid
  • 0 salt and pepper to taste
  • 1 onion, peeled and diced
  • 2 clove garlic, peeled and minced
  • 1 thumb-sized ginger, peeled and minced
  • 0.5 piece red bell pepper, seeded, cored, and diced
  • 0.5 piece green bell pepper, seeded, cored, and diced
  • 4 piece Thai chili peppers
  • 0.25 cup calamansi juice
  • 2 tbsp Worcestershire sauce
  • 1 tsp brown sugar
  • 1 tbsp butter
  • 1 tbsp canola oil

Instructions

  1. Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Give the the squid a good wash and drain it.

  2. Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes.

  3. Grill squid over hot coals for about 4 to 5 minutes on each side.

  4. Remove squid from heat and allow to cool to touch. Chop into bite-size pieces and keep warm.

  5. Mix calamansi juice, Worcestershire sauce, brown sugar, and salt and pepper to taste. Stir until combined and set aside.

  6. In a wide, heavy-bottomed skillet on high heat, add butter and oil.

  7. Toss in onions, garlic, ginger, bell peppers, and chili peppers. Cook, stirring them around, for about 30 to 40 seconds or until aromatic.

  8. Add squid and calamansi mixture. Toss quickly just until heated through.

  9. Sprinkle in salt and pepper to taste. Serve it while it's hot.