Filipino Pork Adobo with Sprite (or lemon soda)

Here’s a delicious and slightly sweet twist on the classic Filipino Pork Adobo—made with Sprite (or any lemon-lime soda)! The soda adds a hint of sweetness and acidity that balances perfectly with the savory and tangy base flavors of adobo.

🍲 Filipino Pork Adobo with Sprite Recipe

🕒 Prep Time: 10 minutes

⏳ Cook Time: 45–60 minutes

🍽️ Serves: 4–5

🧂 Ingredients:

• 1 kg (2.2 lbs) pork belly (or pork shoulder), cut into chunks

• 1 cup Sprite (or any lemon-lime soda like 7Up)

• ½ cup soy sauce

• ¼ cup vinegar

• 1 head garlic, minced or crushed

• 1 small onion, sliced (optional)

• 2–3 bay leaves

• 1 tsp whole black peppercorns (or cracked pepper)

• 2 tbsp cooking oil

• Salt, to taste

• Water, as needed

• Optional: 1 red chili for spice or hard-boiled eggs for garnish

👨‍🍳 Instructions:

1. Marinate the Pork
   In a bowl, combine pork, Sprite, soy sauce, vinegar, garlic, bay leaves, and peppercorns.
   Let it marinate for at least 30 minutes or overnight for deeper flavor.

2. Sear the Pork
   Heat oil in a pan over medium-high heat. Remove pork from the marinade (set marinade aside) and brown the pieces on all sides for flavor. Set aside.

3. Sauté (Optional)
   In the same pan, sauté onions until soft. Add garlic if you want it extra garlicky.

4. Simmer with Marinade
   Return the pork to the pan. Add the reserved marinade and bring to a boil.

5. Add Water (If Needed)
   If the liquid is not enough to submerge the pork halfway, add a bit of water.

6. Simmer and Reduce
   Cover and simmer over low heat for 45 minutes to 1 hour, or until pork is tender and the sauce is reduced to your liking. Stir occasionally.

7. Taste and Adjust
   Check for seasoning. Add salt or more soy sauce if needed. Reduce more for a thicker glaze, or add a splash of water if it’s too salty.

8. Serve
   Serve hot with steamed white rice. Optional: top with hard-boiled eggs or a slice of chili for extra kick.

✅ Tips:

• Pork belly gives the richest flavor, but leaner cuts work if you prefer less fat.

• If you want more tang, add an extra tablespoon of vinegar near the end.

• For a more traditional taste, skip onions and keep it garlicky and simple.

Would you like a printable version or a version with specific nutritional info?