| 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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