This is Kilawing Kambing (Roasted Goat in Vinegar). Kilawing Kambing is roasted goat combined with a vinegar/citrus sauce soaking with ginger, onion and sometimes other meats and vegetables. Some of the more popular versions of this dish are made with raw fish or other grilled meats. In this instance we substitute raw fish with grilled goat. In the Philippines, this dish is frequently brought out for parties where cold beer or other spirits are served. Enjoy this recipe from all of us at .
- 2 pounds of goat (preferred cuts thigh, loin, neck or shoulder with skin on and de-boned)
- 1 medium sized knob of ginger, peeled and sliced very thin strips
- 2 medium red onion, finely chopped
- 2 cloves of garlic, peeled then minced
- 2 green chili peppers, minced
- 1 1⁄2 cup of white vinegar
- 1 cup of lemon juice
- 1 cup of soy sauce
- salt to taste
- freshly ground black pepper
- Start by placing the goat meat in a large pan or mixing bowl.
- Pour in the soy sauce and 1⁄2 cup of the lemon juice.
- Crack some fresh black pepper on the meat.
- Stir and toss this until it is well blended.
- Place this in a refrigerator and let it marinate for about 30 minutes or longer.
- Start a charcoal grill and let it get hot.
- Once the grill is hot enough, take the goat out of the soy sauce and carefully place the pieces on the grill.
- Let the goat meat cook on the grill for 30-45 seconds and then turn it over.
- Repeat the last step until all sides of the goat are cooked all the way through and the skin is lightly charred.
- Remove the goat from the grill and set it aside to cool for 5-10 minutes.
- Once the goat is cool enough to handle, chop it up into bite-sized pieces, keeping the skin.
- Combine the cooked goat, ginger, onion, chili pepper, vinegar and remaining lemon juice in a large mixing bowl.
- Crack some fresh black pepper into the mixing bowl.
- Toss and stir the mixture until it is well blended.
- Taste the sauce for flavor.
- Balance the flavor with more or less vinegar, lemon juice, salt, and pepper according to your taste.
- Once you have the flavors right, transfer everything to a serving dish and cover it.
- Refrigerate for 30 minutes to serve chilled or serve immediately at room temperature.
One ingredient that I frequently use for other kilawin, kinilaw, or ceviche but didn’t include in this edition is thinly sliced radish. It’s worth try if you want to add a little crunchy texture. Also, be sure to taste your sauce as you combine everything together so you can control the flavor as it comes together.