Adobong Kambing
Break out from your usual adobo and try this Adobong Kambing. It has the same delicious tangy, savory flavors but is made extra special with tender goat meat. Great as a pulutan (booze food) or with steamed rice for a delicious lunch or dinner.
Adobo is one of the most popular Filipino dishes and is often referred to as the country’s unofficial national dish. The term “adobo” derives from the Spanish word “adobar,” which means to marinate. During the pre-colonial period, adobo was a cooking technique in which food was preserved by marinating it in vinegar and salt.
Adobo, as we know it, now includes other spices and seasonings such as garlic, vinegar, soy sauce, and bay leaves. Many variations of the dish use pork, seafood, fish, and even vegetables. This Adobong Kambing recipe uses goat meat for an interesting twist on our classic stew.
Ingredient notes
- Goat Meat– the meat from a domestic goat; also called chevon or locally as kambing
- Ginger and Lemongrass– neutralize the gamey taste and smell of goat meat.
- Aromatics– onions, garlic, bay leaves, and peppercorns add depth of flavor
- Soy sauce + Vinegar â are the main flavor components of adobo. In combination, they bring a tangy and salty taste
- Sugar– balances the flavors and gives a hint of sweetness to the dish.
- Thai Chili Peppers â adds a delicious punch of heat. You can also use finger chilis or siling haba.
Ways to prepare goat meat
Goat meat is undoubtedly an acquired taste, and I believe that it is not for everyone. It has a strong gamey flavor and smell. However, with the proper preparation and cooking, it can reduce, if not neutralize, the gamey taste.
- Remove some of the odor by rinsing the meat under cold running water and trimming off some of the fat using a sharp knife.
- Boil the goat meat in water with lemongrass, garlic, and ginger until the meat is tender to eliminate the gamey taste.
- Boiling with pandan leaves also helps remove the smell.
- You may also soak the meat in 2 cups vinegar with 1 tbsp of salt for about 1 hour. This helps remove the gamey taste and speeds up cooking time as well.
- Soaking the goat meat in buttermilk or milk for a couple of hours has the same effect as vinegar.
Cooking Tips
- If you want to tame the heat, scrape off the seeds and veins of the chili peppers before chopping them.
- Cooking time varies according to the age of the goat. The older the goat, the longer it cooks.
- Once you add the vinegar, allow it to simmer uncovered and without stirring for about 3 to 5 minutes to tone down the acidic punch.
How to Serve and Store
- Enjoy Adobong Kambing as a main dish with steamed rice for a delicious meal or as a pulutan (bar food) with your favorite booze drink.
- Store leftovers in the refrigerator for up to 3 days in an airtight container. You may also freeze it for up to a couple of months.
- You may reheat Adobong Kambing in the microwave or place it in a pot on a stovetop over medium heat.
Adobong Kambing
Ingredients
- 3 pounds goat meat, cut into serving pieces
- 5 cups water
- 1 stalk lemongrass
- 2 thumb-sized ginger, crushed
- 6 cloves garlic, peeled and crushed
- whole peppercorns
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- 1 cup soy sauce
- 1 cup vinegar
- 4 pieces bay leaves
- 1 tablespoon sugar
- 3 pieces Thai chili peppers, chopped
- salt to taste
- pepper to taste
Instructions
- In a pot over medium heat, combine goat meat, water, lemongrass, garlic, ginger, and peppercorns. Bring to a boil, skimming scum that floats on top.
- Cover, lower heat, and simmer for about 40 to 50 minutes or until tender.
- Drain meat and rinse well.
- In another pan over medium heat, add canola oil. Add onions and garlic and cook until softened.
- Add goat meat and cook until lightly browned.
- Add soy sauce and stir to combine.
- Add vinegar and cook, uncovered, and without stirring for about 3 to 5 minutes.
- Add bay leaves, 1 teaspoon whole peppercorns, and sugar.
- Continue to cook until the sauce is reduced.
- Add chili peppers. Season with salt and pepper to taste.
- Serve hot.
Video
Notes
- If you want to tame the heat, scrape off the seeds and veins of the chili peppers before chopping them.
- Cooking time varies according to the age of the goat. The older the goat, the longer it cooks.Â
- Once you add the vinegar, allow it to simmer uncovered and without stirring for about 3 to 5 minutes to tone down the acidic punch.
