Sprite Pork Adobo Recipe

Ingredients

• 907 g (2 lb)pork belly, cubed
• 105 ml (7 tablespoons)soy sauce
• 60 ml (4 tablespoons)white vinegar
• 1 canSprite or similar fizzy drink
• 1onion, minced
• 5dried bay leaves
• 7.5 ml (1½ teaspoons)whole peppercorns
• 5 clovesgarlic, crushed
• 120 ml (½ cup)water
• 45 ml (3 tablespoons)cooking oil

Instructions

1. 1

   Marinate the pork

   In a large bowl, mix the soy sauce and Sprite with the cubed pork belly. Cover and refrigerate for at least 6 hours.

2. 2

   Drain the marinade

   Drain the marinade from the bowl through a sieve and set it aside.

3. 3

   Heat the oil

   Heat the cooking oil in a pot.

4. 4

   Brown the garlic

   When the oil is hot, sauté the garlic until it is light brown.

5. 5

   Soften the onion

   Add the minced onion and continue sautéing until soft.

6. 6

   Brown the pork

   Add the pork belly, stir and cook until it is light brown.

7. 7

   Add the marinade

   Pour in the reserved Sprite and soy sauce marinade. Cover the pot and bring it to the boil.

8. 8

   Simmer with spices

   Add the whole peppercorns and bay leaves. Cover and cook over medium heat for 30 minutes.

9. 9

   Add the vinegar

   Pour in the vinegar and let the liquid come back to the boil. Stir, cover and cook for 25–30 minutes, adding water if needed.

10. 10

    Serve the adobo

    Transfer the pork and sauce to a serving plate and serve with rice.

11. 11

    Enjoy together

    Share and enjoy.

What is Sprite pork adobo?

Adobo is a much-loved Filipino style of cooking in which ingredients are simmered with seasonings such as vinegar, soy sauce, garlic and pepper. This version uses pork belly and Sprite in the marinade, bringing sweetness to the salty, tangy sauce.

The pork is browned before it simmers, adding savoury depth to the braising liquid. Serve it with rice to soak up the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1080 calories, 20g protein, 13g carbs, 104g fat.

The pork belly provides most of the fat and protein, while the Sprite contributes carbohydrates and sweetness; the soy sauce and sauce ingredients also add sodium. Pair a serving with rice and vegetables, and adjust the rice portion to suit the rest of your meal.

The marinade and its ingredients

Pork belly: its layers of meat and fat suit the extended simmer and make the finished dish rich. Cut it into fairly even cubes so the pieces cook at a similar rate.

Sprite: it adds sweetness alongside the soy sauce. The recipe calls for a can, but does not specify its volume, so use the can size available to you.

Soy and vinegar: soy sauce seasons the pork, while vinegar gives the braise its characteristic sharp edge. Keep the vinegar for the later stage, as directed.

Why marinate for six hours

Chilling the pork in the Sprite and soy sauce gives the flavours time to mingle before cooking. The recipe specifies at least 6 hours, so allow for this in addition to the stated 70-minute cooking time.

Drain the pork through a sieve and keep the liquid. It goes into the pot after the pork has been browned, so do not discard it.

Building flavour in the pot

Garlic first: sauté it until just light brown, then add the onion and cook until soft. Keep an eye on the garlic so it does not become too dark.

Pork next: stir the pieces in the pot until lightly browned. This step adds colour before the reserved marinade goes in.

The two-stage simmer

First simmer: cook the pork with the marinade, peppercorns and bay leaves, covered, over medium heat for 30 minutes.

Vinegar finish: add the vinegar and let the liquid re-boil before covering the pot again. Cook for a further 25–30 minutes, adding water if needed to keep the braise from drying out.

When the pork is ready

The method gives a total simmering time of 55–60 minutes. Check the pork towards the end: it should be tender when pierced, while still holding together as pieces.

The sauce should remain in the pot to serve with the pork. If it looks too reduced before the pork is tender, add water as the recipe suggests.

Serving with rice

Steamed rice is the suggested accompaniment and works well with the salty, sweet and tangy sauce. Spoon some of the braising liquid over the rice as you serve.

Since pork belly makes this a rich dish, a simple side of vegetables can add a fresh contrast to the plate.

Recipe notes & tips

• Allow at least 6 hours for marinating, separate from the cooking time.
• Use a sieve to drain the marinade, and save it to add back to the pot.
• Cut the pork belly into evenly sized cubes for more consistent cooking.
• Add the vinegar at the stage specified rather than with the initial marinade.
• Check the liquid during the final simmer and add water if it is getting too low.
• Serve the pork with rice so the sauce does not go to waste.

Variations

• More garlic: add extra crushed garlic when sautéing for a stronger savoury flavour.
• Less sweet: use a smaller amount of Sprite, while keeping the marinade liquid sufficient for braising.
• Extra tang: serve with a little additional vinegar at the table.
• Chilli heat: add sliced chilli during the simmer for a spicy version.
• Vegetable side: serve with steamed greens for a fresher contrast.

Common mistakes to avoid

• Discarding the marinade: strain it into a bowl and keep it to braise the pork.
• Burning the garlic: sauté only until light brown, then add the onion.
• Skipping the marinating time: refrigerate the pork for at least 6 hours as directed.
• Adding vinegar too early: wait until after the first 30-minute simmer.
• Letting the pot dry out: check the liquid and add water if needed.
• Serving before the pork is tender: continue the final simmer within the stated 25–30 minutes until it is easy to pierce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions