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

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

Trans-fat Free, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	chicken wings
1 ½	pounds	pork loin	*
¾	cup	vinegar palm vinegar, distilled white vinegar or cider vinegar
3	tablespoons	soy sauce, light
6-8	each	garlic cloves peeled
2	each	shallots chopped	*
1	teaspoon	black pepper coarsely ground
½	teaspoon	salt
2	each	bay leaves	*
1 ½	cups	water
1 ½	tablespoons	vegetable oil
1	x	spinach fresh, blanched	*
1	x	rice, cooked hot	*

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	chicken wings
680.4	g	pork loin	*
177	ml	vinegar palm vinegar, distilled white vinegar or cider vinegar
45	ml	soy sauce, light
		garlic cloves peeled
2	each	shallots chopped	*
5	ml	black pepper coarsely ground
2.5	ml	salt
2	each	bay leaves	*
355	ml	water
23	ml	vegetable oil
1	x	spinach fresh, blanched	*
1	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.