Welcome to Panlasang Pinoy, I’m Vanjo Merano Today we’ll be cooking Sprite Pork Adobo here are the ingredients we need for this recipe “liempo” or pork belly, cut into cubes soysauce or “toyo” vinegar Sprite or any lemon Lime Soda onions, this is optional dried bay leave or “dahon ng laurel” so as whole pepper corn garlic aside from these we also need water and cooking oil and here is the complete list of the ingredients with their measurement Are you ready? Let’s start cooking! let’s just mix the soysauce, “liempo” and sprite all together pour the soysauce in the bowl where the “liempo” is uncap the sprite then pour everything in this bowl we are just marinating the pork with soysauce and sprite mixture get a spoon and then mix make sure that pork seperates from one another and is well coated by our marinade get a lid I will be using a cling wrap so this would be sealed well cover the bowl and then let the pork absorb the marinate for 3 hours but marinating this at least 6 hours or overnight is better seal so this won’t leak then put in the fridge at this point, the pork is now marinated drain the marinade use kitchen seave for efficiency set the marinade aside, we’ll be using that later let the liquid be drained now, preheat cooking oil in a pot swirl while doing so until the cooking oil cover almost all area of the pot once ready, saute garlic these are diced garlic I saute this first because I wanted this to be brown in color but not too much just until it turns light brown the flavor sticks with the oil so this would definitely be garlicky for me, a great Adobo have a strong garlic flavor this is now ready this is just how we wanted this to be now, add the onions these are chopped onions in cooking Adobo, onions are optional it depends on you whether you wanted to add this or not saute until onions are soft once onions are soft, add pork we drained our pork so we could saute it so we could make the pork brown saute until light brown if pork is still too juicy, then this may take quite a while so make sure that this is drained well and remember to keep the marinade, we’ll use it later this is now ready so this is how we just wanted this to be get the marinade we drained and pour it slowly in our cooking pot nothing will go to waste in this recipe then let this simmer so this won’t take long, cover cooking pot let this simmer bubbles forming comes from the sprite or from our lemon soda just mix, it will be gone in no time let us now add our spices I’m talking about is our ground black pepper and dried bay leave or “dahon ng laurel” make sure this is well blended this gives flavor and smell on our pork adobo add a little bit of water cover and allow to cook under medium heat for 30 minutes mix after 30 minutes we will now add vinegar, adobo always comes with vinegar this completes our pork adobo let this simmer mix slightly mix a little bit and it’s done lastly ingredient we need to add is the vinegar so cook for another 25 to 30 minutes more under medium heat at this point, our sprite pork adobo is now ready “now, it’s up to you if you wanted this to be this watery if not then alllow to cook a little longer” let it be uncovered and this is how I like this to be, not too watery If you wanted this dry, continue cooking until the all the sauce reduce transfer to a serving plate then serve Isn’t it easy to make pork Adobo? as simple as that and as minimal ingredients as that So if you haven’t tried cooking Sprite Adobo, this recipe is for you this is now ready here it is our Sprite Pork Adobo Let’s have taste! let’s now try our Sprite Pork Adobo I got 2 slices here, It’s kind of big so I bet this would be enough and so I could show how tender this is, let me have this straight Mmm~ This is so delicious, the pork is so tender and it’s kind of sweet because to the Sprite aside from Sprite, you may use 7up or any lemon lime soda available the pork taste good It’s so tender and the combination of the soysauce and vinegar we put are just right the soysauce, vinegar and sprite complemented with one another plus the pork’s tenderness Mmm~ this is actually suitable as a daily viand since this is easy to make and if you’re kind of a busy person, cook this in bulk, store at the fridge and microwave whenever.
Instant viand right away you may also bring this at work and/or at school It’s so delicious! and now let’s proceed to our greetings portion tan dan dan dan here we go Hello to Victoria Vischen and to Marites Vischelly as well as to Florence Gabriel Ibañes Hello to Libert Sanggo Hello to Gemma Giang and she wrote, “Thank you to your videos.
I learn to cook different dishes because of you. Thank you very much!” Thanks as well to you Gemma for tunning in Yuki Mahipos wrote, “OMG, cute ni Panlasang Pinoy” Not really. Rothgar Bakekang wrote, “Hello and finally we saw your face, unlike before.
Thanks for always giving us ideas to cook some yummy food.” OK. You are welcome Allen Gianne Martines, Hello to you too Hello as well to Irene Sy, Joe En and to Marigrace del Rosario Marigrace wrote, “May I request for Menudong Gulay recipe” Des pacito wrote, “That’s Perfect for Tawilis or Sinaing na Tulingan” he’s talking about the Bulanglang na Gulay Batangas Recipe that really is perfect for fried “tawilis” as he said, as well as on “sinaing na tulingan” Irene Miguel wrote, “It’s a good thing that I subscribed to your YouTube Chanel and I get to have ideas on what to cook for my kids.
Since my kids and I love Jollibee burger steak, instead of going out and spending too much, this is a good option for me” yes, instead of spending too much for fast food, try our fastfood inspired burger steak, economic and delicious at the same time Antonietta wrote, “I don’t like the way you speak but I think your something is delicious” I think that’s not good what’s that something? anyway, next Jonas Palle wrote, “Hi Sir Vanjo, you’re always cooking delicious recipes.
I’ll try those. More videos. God Bless.” Thank you Jonas for watching Juana Temajo wrote, “This is so delicious Sir Vanjo, most specially if you are in the Philippines where everything is fresh. She’s talking about the Bulanglang na Gulay Batangas, yes you are right.
Vegetables are all fresh. and it’s really awesome. If you are at a foreign country, try to get as fresh vegetables as possible, whatever is available. Ali San Miguel wrote, “I don’t cook my Bulanglang like that, I cook it with “bagoong” fish and fried milkfish, “hibe” or “tilapya”.
No garlic and ginger included I think she’s pertaining to Bulanglang ng Ilocano called Diningding so that recent video was Bulanglang of Batangas. And thank you fro sharing how you cook your Bulanglang, that is highly appreciated Christian wrote regarding Tortang Giniling na baboy, “Thanks pare the best ka!” so are you Christian, Thank you! Let’s read the comments later, let me greet the following Hello to Martin Dumayas, to Dart Rage and to Mission Triple X I wonder what’s his Triple Mission X is To Master Basher.
Despite of his name, He commended us Micheal Lloyd Ablan, to Thea Phelps and to Felicia Carla Joven This one from Cebu Richmond Halagaw wrote, “Hi Vanjo, Greeting from Cebu City” Hi to you too Richmond, Cebu is a great place.
Been there lately. another one someone commented on our Best Pinoy Pulutan Recipe that was 4 recipes in one video JC Chanel wrote, “nothing will beat a saucer peanut” yeah, it’s classic! Mae Ogabar wrote, “Hello and thanks to all your recipes, I learn a lot and a fan ever since.
Godbless and more recipes to come. Thanks a lot Mae, Than indeed is a very nice feedback. I’m glad that a lot of people learn to cook because of our channel last but not the least is from Miss Graceful Puriño “pashout out naman po please” from Italy “I did the salmon sa gata last saturday, and it’s so delicious! Thank you very much!” So here goes a shout out for you Miss Graveful Puriño from Italy.
Bonjour! Many thank to you guys! if you liked this recipe, don’t forget to like this video and if you are not yet subscribed, kindly subscribe here at our Panlasang Pinoy Youtube Chanel thank you very much and see you on our next video