Pork & chicken wing adobo with spinach

4 Servings

Ingredients

Quantity Ingredient
2 pounds Chicken wings
1½ pounds Boneless pork
¾ cup Palm vinegar, distilled white vinegar or cider vinegar
3 tablespoons Light soy sauce
6 To 8 garlic cloves, peeled
2 Shallots, chopped
1 teaspoon Coarsely ground black pepper
½ teaspoon Salt
2 Bay leaves
1½ cup Water
1½ tablespoon Vegetable oil
Fresh spinach, blanched
Hot cooked rice

Directions

One of my all time favorite things to eat...

There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.

Cut chicken wings between the joints. Remove tips and save for stock. Trim fat from pork. Cut meat into 1-inch cubes.

Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay leaves in a non aluminum saucepan; add wings and pork, toss well to coat and let marinate for 1 to 3 hours.

Add the water to the saucepan; bring to a boil, reduce heat and simmer for 20 minutes. Using a slotted spoon, remove the chicken and set aside. Let pork cook for 20 minutes longer. Remove the pork.

Reduce the sauce over high heat to about 1 cup; strain into a bowl.

Spoon off fat.

Heat the oil in a skillet; add chicken and pork and saute until nicely browned.

Heat the sauce, then combine with chicken and pork. Serve hot on a bed of blanched spin- spinach and steamed rice.

Makes 4 servings.

PER SERVING: 770 calories, 78 g protein, 6 g carbohydrate, 46 g fat (12 g saturated), 238 mg cholesterol, 1,253 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 10/28/92 Posted by Stephen Ceideberg; October 29 1992.

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