Inihaw na pusit cooks quickly, so high heat, frequent basting, and a short grilling time keep it tender.
25 minutes · Serves 4
Ingredients for Inihaw na Pusit
4 medium squid, cleaned well
Sea salt, for rubbing
Oil, for grilling
1/2 cup soy sauce
1 1/2 cups water, divided
1/2 tsp minced ginger
2 cloves garlic, minced
1 small shallot, minced
1/2 cup brown sugar
2 1/2 tbsp cornstarch
How to cook Inihaw na Pusit
1.Rub the squid inside and out with sea salt, then set aside while preparing the sauce.
2.In a saucepan, combine the soy sauce, 1 cup water, ginger, garlic, shallot, and brown sugar. Heat over medium heat until it begins to simmer.
3.Dissolve the cornstarch in the remaining 1/2 cup water, pour it into the sauce, and simmer gently until thickened.
4.Make shallow scores on one side of each squid, brush with oil, and grill over hot charcoal.
5.Baste repeatedly with the sauce while grilling. Cook over high heat for 2–5 minutes per side depending on size, removing immediately once opaque and cooked through so it does not toughen.
