PORK AND CHICKEN WING ADOBO WITH SPINACH

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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008