Ingredients Jump to Instructions ↓

  1. 2 lb Chicken wings

  2. 1/2 lb Boneless pork

  3. 3/4 c Palm vinegar, distilled -white vinegar or cider -vinegar

  4. 3 tb Light soy sauce

  5. 6 To 

  6. 8 garlic cloves, peeled

  7. 2 Shallots, chopped

  8. 1 ts Coarsely ground black pepper

  9. 1/2 ts Salt

  10. 2 Bay leaves

  11. 1/2 c Water

  12. 1/2 tb Vegetable oil Fresh spinach, blanched Hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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


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