Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        chicken wings
   1 1/2  pounds        boneless pork
     3/4  cup           palm vinegar -- distilled
                        vinegar or cider -- vinegar
   3      tablespoons   light soy sauce
   6                    garlic cloves -- peeled, up to 8
   2                    shallots -- chopped
   1      teaspoon      coarsely ground black pepper
     1/2  teaspoon      salt
   2                    bay leaves
   1 1/2  cups          water
   1 1/2  tablespoons   vegetable oil
                        fresh spinach -- blanched
                        hot cooked rice

Preparation:

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 sauté until nicely browned. Heat the sauce, then combine with chicken and pork. Serve hot on a bed of blanched spin- spinach and steamed rice. Joyce Jue, San Francisco Chronicle, 10/28/92