Pork And Chicken Wing Adobo With Spinach

Course : Chinese
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds chicken wings
1 1/2 pounds boneless pork
3/4 cup palm vinegar -- distilled vinegar or cider -- vinegar
3 tablespoons light soy sauce
6 cloves garlic -- peeled, up to 8
2 small shallots -- chopped
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 pieces bay leaves
1 1/2 cups water
1 1/2 tablespoons vegetable oil
2 bunches fresh spinach -- blanched
2 cups hot cooked rice

Preparation / Directions:

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 sauté until nicely browned. Heat the sauce, then combine with chicken and pork. Serve hot on a bed of blanched spin- spinach and steamed rice. Joyce Jue, San Francisco Chronicle, 10/28/92

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes