• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pork and Chicken Wing Adobo with Spinach

  • Recipe Submitted by on

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


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

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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