| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Meats, Poultry | 4 | Servings |
INGREDIENTS
| 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 |
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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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