Pork and 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.