Kilawing Kambing
A tangy and adventurous Filipino goat dish marinated in vinegar and spices, perfect as a unique appetizer or bar food.
Servings: 4 servings
Calories: 210kcal
Ingredients
Goat Meat Preparation
- 1 kg fresh goat meat Choose younger goat for tenderness.
Vinegar Marinade
- 1 cup Filipino cane vinegar Drain and refresh vinegar for best results.
- 3 slices ginger For marinating the meat.
Spices and Garnish
- 2 medium red onions Sliced.
- 2 pieces green chilies Sliced for added spice.
- 2 cloves garlic Minced, optional.
- to taste salt For seasoning.
- to taste black pepper For seasoning.
- 1 tbsp calamansi juice For an extra zing.
Instructions
Preparation
- Clean the goat meat thoroughly by rinsing it and scrubbing it with salt. Optionally, give it a quick pass through boiling water.
- Slice the goat meat into thin strips.
Making Marinade
- In a bowl, toss the sliced goat meat with the vinegar and ginger.
- Let it marinate for 20 to 30 minutes.
- Drain the first batch of vinegar to remove funk, and refresh with more vinegar if necessary.
Mixing Ingredients
- Add the sliced onions, green chilies, minced garlic, and seasoning to the marinated meat.
- Mix everything well and let it rest for about 10 minutes in the fridge.
Serving
- Serve kilawing kambing immediately, cold, garnished with extra chilies and scallions.
Notes
Always use clean utensils when handling raw meat. Serve with a side of salted eggs or garlic fried rice for a delightful meal.