Ingredients
2 lb chicken wings
1 1/2 lb boneless pork
3/4 cup palm vinegar, distilled white vineg, ar or cider vi
3 tbsp light soy sauce
6 to 8 garlic cloves, peeled
2 shallots, chopped
1 tsp coarsely ground black pepper
1/2 tsp salt
2 bay leaves
1 1/2 cup water
1 1/2 tbsp vegetable oil
1 fresh spinach, blanched
1 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.
Joyce Jue, San Francisco Chronicle, 10/28/92
Posted by Stephen Ceideberg; October 29 1992.
Servings: 4 servings
Pork & Chicken Wing Adobo With Spinach Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Wing; Meat; Pork; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into distant history, at least as far as early Egypt, and possibly even further. Having said that, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to academics is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman cooks used many herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and parsley. Over the next few centuries, the powerful families of the West competed to serve up the most exotic meals, and as a result the best cooks and their recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe books are in great demand, mostly due to increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Pork & Chicken Wing Adobo With Spinach recipe.
