Pork and Chicken Wing Adobo with Spinach

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

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.

Printer friendly version: Pork and Chicken Wing Adobo with Spinach

Click Back to return here.