Pork and Chicken Wing Adobo with Spinach

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Title: Pork and Chicken Wing Adobo with Spinach
Categories: Chinese, Pork, Chicken, Ceideburg 2
Yield: 4 servings

2 lb Chicken wings
1 1/2 lb Boneless pork
3/4 c Palm vinegar, distilled
-white vinegar or cider
-vinegar
3 tb Light soy sauce
6 To 8 garlic cloves, peeled
2 Shallots, chopped
1 ts Coarsely ground black pepper
1/2 ts Salt
2 Bay leaves
1 1/2 c Water
1 1/2 tb Vegetable oil
Fresh spinach, blanched
Hot cooked rice

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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