Side Pannel
Pork and Chicken Wing Adobo with Spinach
Pork and Chicken Wing Adobo with Spinach
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Meat, Poultry
Ingredients List
- 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
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.
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.
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