Last Updated on May 7, 2020 by Ed Joven

How to cook Inihaw na Pusit

Inihaw na Pusit Recipe is flavored with sprite or 7up, soy sauce, garlic, and calamansi or lemon juice, then quickly grilled to tender perfection. We cook the Squid fast over high heat or slow-cooked to achieve tenderness—anything in between results in a chewy mess.

You can eat Inihaw na Pusit as an appetizer, pulutan, as an entrée for lunch or dinner when it's as fresh as can be, marinated, and grilled just right. Inihaw na Pusit makes a perfect beer-match choice to accompany with your favorite drinks. It is also the best companion for a steaming hot cup of rice.

Good grilled squid should always be tender yet moderately chewy and should be tasty even without being dependent on lots of dipping sauce.

When grilling seafood or meat, you need to have a good electric or charcoal grill. You can find the best portable grills at Globo Surf, and they have a buying guide about portable grills.

Here's our version of Inihaw na Pusit Recipe:

Inihaw na Pusit Ingredients and Cooking Procedure:

Inihaw na Pusit Recipe

Eduardo Joven

4 from 4 votes

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Seafood

Cuisine Filipino

Ingredients

1 kilo medium to large fresh squid
1 bottle 8oz Sprite or 7-up
¼ cup soy sauce
2 tablespoon calamansi juice or lemon juice
2 tablespoon minced garlic
2 teaspoon cracked black pepper
salt and pepper for seasoning

Instructions

Wash and clean squid well. Take out the black ink. Take out the skin and film.
Place the squid in the bowl. Add all the ingredients. Marinate for 1 hour.
Before grilling, place the squid in barbecue sticks. Keep the marinade sauce.
Grill the squid for about 3 minutes each side. Use the marinade sauce to baste the squid while it is being grilled.
Don’t overcook the squid. Softer meat is easy to bite and juicier.
Serve with soy sauce with Sinamak or Atsara.