Adobong Pugita (Octopus Stewed in Soy Vinegar Sauce)

Mimaropa (Region IV-B) also known as Southern Tagalog Islands is composed of Mindoro, Marinduque, Romblon and Palawan. The region has a diverse and eccentric cuisine. Marinduque is popular for its Bibingka Lalaki (Male Bibingka), a rice cake that uses tuba or coconut wine; and Arrowroot cookies. Romblon is popular for its dish called Sarsa that is made from boiled coconut,  chilies and tiny shrimp. Palawan is popular for tamilok (shipworm, a worm-like mollusk.)  Mindoro's rich marine life strongly influences the local industry and cuisine.  It is popular for Adobong Pugita, Octopus Adobo.  

Adobong Pugita is made with mature octopus that is cooked in soy and vinegar sauce.  If cooked perfectly, the dish yields a very flavorful and succulent octopus that is well-matched with steamed rice. It is usually served as a main entree for lunch or dinner or as an accompaniment to beer in the Philippines.  

The key to cooking the dish is to cook the octopus as quickly as possible to preserve it's good texture. When overcooked, it becomes chewy and rubbery. I won't suggest prolonged cooking, not even pressure cooking. That will make the octopus rubbery!  I marinated the octopus first before cooking so it will absorb the flavors from the sauce then blanched it in boiling water for 2 minutes. Do not cook the blanched octopus with the sauce. Cook the adobo sauce separately because cooking the two together will cause overcooking.

If you live outside the Philippines,  you can buy octopus from Asian stores or seafood markets. 

So here is my Adobong Pugita recipe:

Adobong Pugita

Prep Time: 45 minutes

Cooking Time: 20 minutes

Yield: 4 servings

Ingredients:

• 1 whole adult octopus, cleaned,  cut in bitesize pieces, ink sac carefully separated

• 1/2 cup soy sauce

• 1/2 cup vinegar

• 1/2 cup water for marinating

• 2 tablespoons vegetable oil

• 6 cloves garlic, minced

• 1 large onion, chopped

• 4 dried bay leaves, optional

• salt and pepper to taste

• 4 cups of boiling water for blanching
  
  
  

Procedure:

1. Marinate the cuts of octopus in soy sauce, vinegar, water, salt and pepper for 45 minutes. Drain the octopus and save the marinade for Step 3. Set the marinated octopus aside.
2. Heat oil in a wok or deep skillet. Saute garlic and caramelize the onion for 5 minutes. 
   
3. Pour the marinade on the caramelized onion and garlic. Drop the bayleaves in if using. Add the octopus ink. Season with salt and pepper. Bring to a boil and simmer for 8-10 minutes or until the liquid has reduced. Turn the heat off.
   
4. While the sauce is simmering: bring water to a brisk boil in a separate sauce pan. Blanch the marinated octopus for 2 minutes. Drain well.
5. Add the blanched octopus to the adobo sauce. Stir to mix and transfer to a serving plate.
   
6. Serve warm with steamed rice.
   

Notes:
*  Octopus can be substituted with squid.
*  Asian stores and seafood markets carry frozen and fresh octopus.
* Do not overcook the octopus. Follow the time indicated in the recipe and watch it closely. 

Adobo (Chicken Stewed in Vinegar, Garlic and Soy Sauce)

Pinoy Adobo

Adobo, arguably the best-known Filipino dish, is a by-product of both Chinese and Spanish influence. In Spanish cuisine, adobo refers to a pickling sauce made from olive oil, vinegar, garlic, oregano, paprika, thyme, bay leaf and salt.  The Filipinos embraced their favorite flavors (vinegar, garlic and bay leaf), included peppercorns and nodding to the Chinese influence, added soy sauce.  They adapted it to be a stewing sauce for chicken and pork, but maintained its Spanish moniker - an affirmation of the unique Filipino palate.


Adobo traditionally consists of chicken and / or pork chunks simmered in soy sauce, vinegar, bay leaf, garlic and whole peppercorns until the meats are tender.  As a cooking method, adobo can be used for fowl, meat, shellfish or vegetables.


Famous for its piquant flavor, adobo is a famous ulam or viand (dish eaten with rice) also because of its longetivity and resilience to spoilage.  The secret ingredient is the vinegar.  When the vinegar has reached its boiling point, lower the heat and allow it to simmer.  Remember not to stir while simmering because it will bring the raw vinegar taste.


I have had adobo since I was a child.  I remember my dad's spicy chicken adobo.  He simmers the adobo until it is dry (until the sauce is past its thick consistency.)  He is a native from Northern Samar in Central Philippines and calls the process pinaitos.  On the other hand, my mom who is a native from Rizal Province in Northern Philippines adds a dash of brown sugar to her adobo.  Not only in our house in Bulacan and Zamboanga have I had adobo.  I have had it in birthday parties, fiesta, Christmas and New Year.  I say almost all households in the Philippines cook adobo.


Now that I am married to an American, I have started cooking adobo with more vegetables like potatoes, carrots, onion, and sweet peppers.  Yes, that doesn't sound like the adobo that my parents used to make, but that's just how my husband who is a health buff, likes it.


For my first recipe on the web, I will feature the ever famous, Filipino Chicken Adobo recipe:




Ingredients:

• 3 chicken legs (drumstick) and 3 chicken thighs
• 1/2 cup white cane vinegar
• 1/4 cup soy sauce
• 1 teaspoon whole black peppercorns
• 6 cloves garlic, slightly mashed
• 1 tablespoon vegetable oil
• 1/2 cup water
• 3 bay  leaves
• 2- 3 twists of freshly cracked black pepper

Procedure:

1. Combine all ingredients in a pot.  Marinate for 30 minutes. 
2. Bring the mixture to a boil.  Lower heat and simmer for 30 to 40 minutes or until the meat is tender.  Add water if necessary.  
3. When chicken is tender, remove from the pot and set aside. Keep simmering sauce until reduced to your desired consistency.
4. Meanwhile, heat a skillet with oil over medium heat. When the oil is hot, saute half of the garlic until golden brown.  Add the chicken and fry to brown.
5. Add the chicken back to the pot.  Toss gently and remove from heat.
6. Serve over steamed white rice.

Variations:

• Some like their adobo sauce reduced, so don't add more water while it is simmering.
• Some like their adobo spicy so add some crushed ginger and chili peppers to the mix.
• Some like their adobo saucy and sweet, so feel free to put a dash of sugar before simmering it.  
• Pop one star anise into the pot to give it an anhanced aroma and flavor.
• Add a peeled hardboiled egg towards the end of cooking.
• Add spring onions or shallots to the mix.
• Add pineapple chunks to your adobo to give it a fresh fruity kick.
• Enrich it with vegetables like potatoes, carrots and sweet peppers...  My husband loves it!

My enriched adobo :)