Pork And Chicken Wing Adobo With Spinach

Recipe Ingredients

2 lbs	908g / 32oz	Chicken wings
1 1/2 lbs	681g / 24oz	Boneless pork
3/4 cup	177ml	Palm vinegar - distilled
		Vinegar or cider - vinegar
3 tablespoons	45ml	Light soy sauce
6		Garlic cloves - peeled, up to 8
2		Shallots - chopped
1 teaspoon	5ml	Coarsely ground black pepper
1/2 teaspoon	2.5ml	Salt
2		Bay leaves
1 1/2 cups	355ml	Water
1 1/2 tablespoons	22ml	Vegetable oil
		Fresh spinach - blanched
		Hot cooked rice

Recipe Instructions

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.

Joyce Jue, San Francisco Chronicle, 10/28/92.

Source:
Cole Publishing Group Recipe Collection

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