Pork & chicken wing adobo with spinach Recipe

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Pork & chicken wing adobo with spinach

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Ethnic, Filipino, Meats, Pork, Poultry, Spinach, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	One of my all time favorite things to eat...
2	There are many ways of preparing adobo.
3	In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken.
4	Cut chicken wings between the joints.
5	Remove tips and save for stock.
6	Trim fat from pork.
7	Cut meat into 1-inch cubes.
8	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.
9	Add the water to the saucepan; bring to a boil, reduce heat and simmer for 20 minutes.
10	Using a slotted spoon, remove the chicken and set aside.
11	Let pork cook for 20 minutes longer.
12	Remove the pork.
13	Reduce the sauce over high heat to about 1 cup; strain into a bowl.
14	Spoon off fat.
15	Heat the oil in a skillet; add chicken and pork and saute until nicely browned.
16	Heat the sauce, then combine with chicken and pork.
17	Serve hot on a bed of blanched spin- spinach and steamed rice.
18	Makes 4 servings.
19	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.
20	Joyce jue, san francisco chronicle, 10/28/92