Pork & Chicken Wing Adobo With Spinach Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken wings,
1 1/2 lbs: Boneless pork,
3/4 cup: Palm vinegar, distilled white vinegar or cider vinegar
3 tbsp: Light soy sauce,
6: To 8 garlic cloves, peeled
2: Shallots, chopped
1 tsp: Coarsely ground black pepper,
1/2 tsp: Salt,
2: Bay leaves,
1 1/2 cup: Water,
1 1/2 tbsp: Vegetable oil,
Fresh spinach, blanched
Hot cooked rice,
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 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.
Source from luhu.jp
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.
Source from luhu.jp