Pork And Chicken Wing Adobo With Spinach

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Randy Smith

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	T	Light soy sauce
6		To 8 garlic cloves, peeled
2		Shallots, chopped
1	t	Coarsely ground black pepper
1/2	t	Salt
2		Bay leaves
1 1/2	c	Water
1 1/2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1745 Calories From Fat: 1172 Total Fat: 130.1g Cholesterol: 295mg Sodium: 2033.6mg Potassium: 1609.5mg Carbohydrates: 55.4g Fiber: 2.7g Sugar: <1g Protein: 86.8g