Pork & Chicken Wing Adobo with Spinach

Name: Pork and Chicken Wing Adobo with Spinach
Cook time: P1H
Total time: P2H
Yield: 4
Cuisine: Chinese
Ingredients: chicken wings; pork loin; vinegar; soy sauce, light; garlic cloves; shallots; black pepper; salt; bay leaves; water; vegetable oil; spinach; rice, cooked

Submitted by jeepinit2001

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.

YIELD

4 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

POUNDS CHICKEN WINGS

1 ½

POUNDS PORK LOIN *

CUP VINEGAR
palm vinegar, distilled white vinegar or cider vinegar

TABLESPOONS SOY SAUCE, LIGHT

6-8

EACH GARLIC CLOVES
peeled

EACH SHALLOTS
chopped *

TEASPOON BLACK PEPPER
coarsely ground

TEASPOON SALT

EACH BAY LEAVES *

1 ½

CUPS WATER

1 ½

TABLESPOONS VEGETABLE OIL

X SPINACH
fresh, blanched *

X RICE, COOKED
hot *

Directions

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 spinach and steamed rice.