How To Make The Best Inihaw Na Pusit

Being in love with different kinds of food, many Filipinos are making their new version of various dishes that they want to try. They are one of the individuals who also love to cook on their own. It says that it is a must for every family to learn how to cook many dishes. As an example, we have here the recipes of the Best Inihaw Na Pusit menus.

Grilled Stuffed Squids are delightful yet straightforward recipes that many Filipinos love to prepare. Aside from grilled meats like chicken, beef, pork, and fish, they also like the smoky flavor in other seafood out there, especially squid. Regardless of the sizes of the squid, you can prepare them for your special gatherings.

Many Filipinos love to travel and go camping. Surprisingly, packing some food is one of their traditions. Setting fire and the grill is a great way to enjoy their night. Aside from that, the smoky flavor of this dish and the bitterness of the cold beer is superb. Yes, that is right. Many Filipino are partnering their cold beer with different Pulutan. 

The saltiness and the barbeque flavor of the ingredients are somehow a perfect combo with the cold beer. Therefore, this article is ideal for learning how to prepare this delightful Inihaw Na Pusit. You can also discover some dishes that have an extraordinary complement with this excellent dish. Plus, you can also learn some variety that can suit your taste incredibly.

Let us move forward and fill our minds with different kinds of information that you can use to understand these fantastic recipes.

(Credits to: Chibogan na)

What is Inihaw Na Pusit?

Grilled recipes are some of the traditional courses that Filipinos are enjoying to prepare. They commonly use chicken, pork, beef, and fish to make incredible dishes. Barbeque is the primary term of Inihaw or grill. Thus, for the Filipinos, they called it Inasal or Sinugba. They are traditionally using thin bamboo sticks as skewers for the ingredients. 

Moreover, this article uses squid as the primary ingredient to make this kind of barbeque. Mostly, Pinoys make an excellent mixture of soy sauce and vinegar to marinade their squid. They are making the mixture to add more flavor and elevate the aroma and the texture of the ingredients. Also, putting some garlic and other spices is the key to level up the taste.

After marinating the squid into the soy sauce and vinegar mixture, you need to skew them carefully. Doing this technique makes your barbeque attached to the tentacles and the body of the Pusit. It can also support your ingredients perfectly while grilling them into the fire. But, if your squid is extra in size, you can skip using bamboo sticks.

Instead, you can use a toothpick to attach the meat and the tentacles. The vast size of the squid is more likely to be easy to manage during the grilling. You can flip it without any trouble. Hence, it takes a lot of time to cook. That is why you need to focus and give your attention to it. 

Furthermore, the typical way that the Filipinos are using it is to grill something in the woods. The aroma that comes from the woods remains in the barbeque and creates an outstanding flavor. However, as years pass by, many alternatives are intended to make preparation. And that’s the charcoal that comes by. 

On the other hand, another year passes, and modernization hits our way of cooking. It becomes technical and manageable. Some people introduce machines and equipment that you can use to make these recipes more creative and instantly. And that matter says, keep on navigating the following information below.

Ways to Cook the Inihaw Na Pusit Recipes

(Credits to: Ang Sarap)

If you are not aware that this dish has different ways of cooking, you must stand by and read this section carefully. As people learn how to prepare recipes, they also do experiments to make their preparation easy. Hence, remaining or surpassing the flavor is the primary goal to make it a success. 

This section listed some ways and methods you can apply during your preparation of these recipes. Each of these ways contains an excellent job of making your barbeque perfectly. Thus, some practices might seem unusual than the traditional ones. So, let us begin and start this exploration that includes the following;


Grilling is the traditional and typical way of preparing our star dish. You can use wood to make your fire during the process. The aroma of the woods can create an incredible flavor and taste. The scent also remains and makes your ingredients more appetizing. 

Charcoal to grill your squid is also essential. The charcoal has a minor fire than the wood. Therefore, it can simmer your Inihaw. You can also avoid it from burning because it can create not much fire than the dried woods. Plus, it is also easy to set and easy to burn to cook your recipe.


Nowadays, air fryers are somehow popular for Filipinos. But, as you know, some individuals are conscious about their health. Therefore, they are avoiding the burnt from the grilling method that is common for this recipe. Hence, as they are using this machine, they can achieve the way they want to have.

An air fryer is an appliance that doesn’t need any components to cook a dish. You can get a positive outcome without any grease from the oil and the burning taste of our star dish. It is also simple and easy-to-use equipment for cooking. Placing all the ingredients at once and set the minutes that you need to perform.

After some minutes, flipping the squid is a must. It is required to make the cooking balance and prepare your dish correctly. You can also dash some more of your marinading mixture before setting the timer again. That way, you can achieve the flavor you want even if you use an air fryer rather than the griller.

The only thing that you might wonder about is the smoky flavor. Dissimilar to the cooking effect of the woods and the charcoal, you can’t achieve the smoky flavor and tanginess of your squid recipe naturally. Thus, you can use some of the spices to make an artificial or a substitute taste.


It is the same as the baking technique. You can also use an oven to prepare these delightful recipes. This method can go along with the people who are living in an urban area. As you know, you can set fire in a building or a neighborhood with many facilities around. 

Traditionally, grilling is much more accessible for the people living in the provinces or has a massive space or open areas. That says you can use this machine as an alternative way of cooking your squid barbeque. Plus, it is more convenient and time saver than grilling your food. Just set up the timer and the amount of heat that you need to bake your squid. 

Besides, this appliance can also create some smoky flavor once the mixture’s residue is released and collected below by the tray. The heat below can evaporate the mix and gives a smokey and aromatic effect to your squid. That way, you can also enjoy the taste that is slightly similar to the grilled ones. 

Other Delicious Variants and Recipes

It doesn’t mean that when you grill the squid, you can skip right there. There are some varieties that you can try to make things more excellent. This section provides some information that you can use to prepare your version of squid barbeque. Each of these variants contains so much flavor and incredible taste. It includes the following;

Relleno Squid Barbeque

Pinoys are all familiar with the Relleno thing, especially with fish. However, having a recipe that is unusual for some individuals requires more elaboration and explanation. An example for that is the Inihaw Na Rellenong Pusit. These recipes contain an excellent preparation that you might find amusing and surprising.

Squid Relleno or stuffed squid contains ground pork. The ground pork has a flavor that compliments your squid outstandingly. For some reason, it surprises many people because of the taste that they can produce. As you know, they are from different ingredients and meat. The flavor is also dissimilar to each other.

However, they managed to create an incredible and remarkable flavor that can keep you from craving it. The smoky flavor also contributes to the relish and flavor these ingredients have—adding some vegetables like carrots, potatoes, bell pepper, and more balances the taste altogether. Plus, the spices can level up the entire recipe.

Grilled Stuffed Squid with Garlic, Ginger, Onion, and Tomatoes

If you don’t want the pork or are not allowed to try it, this variant is much meant for you. You only need to prepare the common ingredients like garlic, onion, ginger, and tomatoes. The ginger can remove the fishy odor and taste of your squid. The tomatoes can give extra sweetness and balance the flavor of sourness into the entire stuffed recipe.

On the other hand, the garlic and the onion are the duos that make an indescribable taste that provides excellent flavor to your recipe. You can put soy sauce for additional saltiness.

Altogether, they have a fantastic combination that can suit your taste very well. In addition, you can create a recipe that you can include in your menu every time you have a gathering or an outing.


Did you know that aside from the word Inihaw, there are many counterpart terms of grilled in the Philippines? Yes, that is certain. An example of that is the word Sinugba that comes from the Cebuanos. Inasal is the other term that is also from the Cebuanos and the Hiligaynon. Inihaw is a Tagalog term also. 

Aside from that, Filipinos also considered squid barbeque as a portion of street food. Together with other advertisement food in the street, they prepare this recipe as Merienda, Ulam, and Pulutan. It contains a universal taste that many people can relate to. That is why they are requesting it aside from the pork barbeque, chicken Inasal, chicken and pork Isaw, and many more.


There are some tips that you can perform to make your preparation more successful. Each of these details is a helpful reminder during your Pusit barbeque cooking. It includes the following;

  • Clean your squid correctly by removing the intestine. It has a dark color and sandy texture that also contains the food of the squid, like small fishes. 
  • Eliminate the transparent thing that serves as the backbone of the squid. It is a long and plastic-like texture.
  • Remove the mouth of the squid. It is at the bottom and in the center of the tentacles. Push the surroundings of the circular thing to get it through. Pull it until you get the white strand part.
  • Upon cooking, slice some part of the front of the squid. That way, it can release the juices inside the squirt and cook the ingredients inside of it.
  • Grill it in a short period. If you cook it much longer, you will get a rubber-like texture. Preparing this dish is much faster than the chicken and pork barbeques, so you need full attention.


This section contains the remedies that you can perform when some incidence occurs unexpectedly. It can help you to make your recipe as presentable as it can be. It consists of the following;

  • It burns on the outside.

It is a common problem that you might encounter while grilling your squid. To lessen the burn that produces bitterness, you can brush the marinating mixture into the burnt part so you can easily remove it and make it taste better.

  • Uncooked inside of the squid

It is common for the people who set their fire stronger. As you know, squid is easy to cook and burn. However, if you cook it at a high celsius, it can produce unbalanced heat on the inside. Therefore, it can remain undone. The incredible thing about that is to bring it into the microwave and bake it for some minutes. That way, you can slowly cook the seafood properly.

Excellent Served With

There are some courses that you can try with our star dish. They can provide the combo that you might not know works well with each other. The examples for that is the following;


The specific taste of the steamed rice can complement the salty flavor of our menu.

Pancit is also a recipe that most Filipinos prepare for every occasion that they have. So it is not surprising to reply that it is also a fantastic combo with the Inihaw out there, especially with our star dish of the day. 

This Ube dessert has a sweet yet nutty flavor that can reply to the saltiness of our star dish. In addition, it can eliminate the leftover taste of our recipe into your mouth. That is why it is an outstanding combo to consider.


A bottle of cold beer has an excellent combo with the recipe that we have. The saltiness and the bitterness of these two contain an outstanding reply that can satisfy your cravings instantly. 


It is a top opportunity to share these recipes. We are hoping for an excellent outcome when you try this at home. You can use this article as a valuable advertisement to make your new version of this recipe. The additional information is also an excellent guideline to reply to some details that you need to consider.

Email us if needed. You can ask questions regarding this article through email/emails. We can also email you back as a response. Have a good day ahead!

For more delicious recipe, visit Eat Like Pinoy!

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Best Inihaw Na Pusit Recipe

Get your taste buds ready for this grilled squid dish seasoned with different ingredients. You can normally see this dish during beach picnics in the Philippines.
Course Main Course
Cuisine Filipino
Keyword Seafood Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 118kcal
Cost $5-20


  • Griller
  • Charcoal


  • 1/2 kg Squid cleaned
  • 1 pc Red Onion cut into small cubes
  • 3 pcs Tomatoes cut into small cubes
  • 1 pc Cayenne Pepper chopped
  • 1 thumb Ginger cut into small cubes
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Calamansi Juice
  • 1/2 cup Chinese Parsley chopped


  • In a bowl, combine onion, tomato, ginger, and Chinese parsley. Season it with salt, ground black pepper, and calamansi juice. Mix well.
  • Stuffed the squid with the mixture in the bowl.
  • Grill the squid and avoid overcooking the squid. As this may harden the meat.
  • Serve hot with your choice of dip and enjoy!


Calories: 118kcal | Carbohydrates: 5g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 291mg | Sodium: 346mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg
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