Ingredients:

  • 1 kg Medium-sized Squid, cleaned (tubes and tentacles separated)
  • 1/2 cup Soy Sauce, low sodium preferred
  • 1/4 cup Calamansi juice (or Lemon/Lime Juice)
  • 4 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 tbsp Brown Sugar
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tbsp Cooking Oil (vegetable or canola)

Instructions:

  1. Gently rinse the cleaned squid and pat dry with paper towels. Score the squid tubes in a crosshatch pattern on one side.
  2. In a mixing bowl, whisk together the soy sauce, calamansi juice (or lemon/lime juice), minced garlic, grated ginger, brown sugar, black pepper, and cooking oil.
  3. Place the squid in the marinade and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  4. Preheat your grill to medium-high heat. If using a grill pan, heat over medium-high heat.
  5. Remove the squid from the marinade, shaking off any excess. Grill the squid for 2-3 minutes per side, or until just cooked through and slightly charred.
  6. Serve the Inihaw na Pusit immediately with your choice of dipping sauce and side dishes.