Recipe: Adobong Kambing and Kilawin na Kambing

When I hear the word Adobo, images of chicken and pork comes to mind. Ultimately, when my relatives back in the province showed me their adobo version, I became even more impressed with the versatility of cooking this traditional Pinoy recipe. Their specialty, Adobong Kambing!

Adobong Kambing

Adobong Kambing Recipe

Ingredients:
1 kilo kambing spareribs (Goat’s Spare ribs), cut into serving pieces, bones intact

cooking oil

2 thumb size ginger, sliced

1/2 head garlic, crushed

1 large onion, sliced

1 tsp. peppercorns

2 stalk lemon grass

3 bay leaf

1/2 c. soy sauce

3-5 pcs. green hot chilli

3/4 c. vinegar

salt and pepper

Procedure:

1. Marinate kambing in 1/2 c. vinegar ( this will remove the pungent odor of the meat )

2. 1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking.

3. Drain and discard marinade.

4. In a frying pan fry kambing in batches until color changes to golden brown and start to sizzle.

5. In a saucepan put in fried kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce.

6. Add lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli.

7. Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry.

8. Serve hot with a lots of rice. (recipe source)

I always thought of kambing (Goat meat) as a great kilawin dish because I've seen quite a number of times this dish has been served, mostly during parties and as pulutan. Although quite frankly I don't like eating it :) Below is the photo of Kambing na Kilawin that was served during a party at a humble farm I visited years ago so it does not have a fancy-resto-look.

Kilawing Kambing

Kinilaw na Kambing Recipe

Ingredients:

1 kilo goat meat with skin intact
1 thumb size ginger crushed
2-3 pcs. bay leaf
1/2 tsp. crushed peppercorns
2 thumb size ginger, finely chopped
3 medium size onion, sliced thinly
1/2 cup vinegar
3 pcs. siling labuyo, chopped
1/2 cup mayonnaise, optional
salt and pepper

Cooking Procedure:
Separate goat meat and skin, cut into grilling pieces. In a big casserole boil goat meat and skin, crushed peppercorns, bay leaf, crushed ginger and salt for 10 to 20 minutes for the goat meat and 45 to 60 minutes or until chewy tender for the goat skin. When done remove from casserole and drain in a colander until dry or wipe with paper towels. Grill goat meat and skin until brown and crispy, let cool cut into long small slices. Put the goat meat and skin in a big bowl, add all the other ingredients and toss mix. Season with salt and pepper. Chill in refrigerator until ready to serve. (recipe source)