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Receta Pork And Chicken Wing Adobo With Spinach
by Global Cookbook

Pork And Chicken Wing Adobo With Spinach
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Ingredientes

  • 2 lb Chicken wings
  • 1 1/2 lb Boneless pork
  • 3/4 c. Palm vinegar, distilled
  •     vinegar or possibly cider, vinegar
  • 3 Tbsp. Light soy sauce
  • 6 x garlic cloves, peeled (6 to 8)
  • 2 x Shallots, minced
  • 1 tsp Coarsely grnd black pepper
  • 1/2 tsp Salt
  • 2 x Bay leaves
  • 1 1/2 c. Water
  • 1 1/2 Tbsp. Vegetable oil
  •     Fresh spinach, blanched
  •     Warm cooked rice

Direcciones

  1. One of my all time favorite things to eat...
  2. 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.
  3. Cut chicken wings between the joints. Remove tips and save for stock.
  4. Trim fat from pork. Cut meat into 1-inch cubes.
  5. Combine the vinegar, soy sauce, garlic, shallots, pepper, salt and bay leaves in a non aluminum saucepan; add in wings and pork, toss well to coat and let marinate for 1 to 3 hrs.
  6. Add in the water to the saucepan; bring to a boil, reduce heat and simmer for 20 min. Using a slotted spoon, remove the chicken and set aside.
  7. Let pork cook for 20 min longer. Remove the pork.
  8. Reduce the sauce over high heat to about 1 c.; strain into a bowl.
  9. Spoon off fat.
  10. Heat the oil in a skillet; add in chicken and pork and saute/fry till nicely browned.
  11. Heat the sauce, then combine with chicken and pork. Serve warm on a bed of blanched spin- spinach and steamed rice.
  12. Makes 4 servings.