Adobong Kambing
Level up your usual adobo with this Adobong Kambing recipe. It's the same delicious tangy and savory adobo flavors you love, but made extra special with the tender goat meat.
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.
- 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.
Nutrition
Calories: 722kcalCarbohydrates: 10gProtein: 42gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 166mgSodium: 2307mgPotassium: 665mgFiber: 1gSugar: 4gVitamin A: 42IUVitamin C: 4mgCalcium: 78mgIron: 5mg
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