Fresh spinach, blanched Hot cooked rice 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 spinspinach 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