Kilawing Kambing Recipe
When we hear of the word "Kinilaw" or "Kilawin", what usually comes to mind is a dish made of "raw" or "uncooked" meat, seafood, or vegetable soured in vinegar or citrus fruit juice. However in the Philippines, depending on what region and what meat are you cooking, "Kinilaw" or "Kilawin" can, sometimes mean, boiling or grilling the meat first before mixing it with souring agents. In Pampanga, for example, the pork is boiled and later mixed with vinegar. In Ilocos region, sometimes, the goat meat is first boiled and/or grilled before adding with vinegar.
Kilawing Kambing is a goat meat with skin and liver mixed with vinegar or kalamansi juice and other seasonings and spices. Practically, if goat meat is tough, then it needs to be boiled fist to tenderize before mixing it with vinegar and other ingredients of the dish. The meat of a goat with age more than 9 months old is tough and, therefore, needs to be boiled first to tenderize before grilling. "Chevon" which are 6 to 9 months old goats are tender and juicy and, therefore, can be grilled directly without boiling. "Cabrito" which are 4 to 8 weeks old goats are more tender and juicy than "Chevon". If you are given a choice, the goat meat of Cabrito is the best and most ideal for Kilawing Kambing.
The authentic recipe of this dish involves goat's meat with skin, liver, red onion, citrus (calamansi) fruit juice or souring agent like vinegar, salt and pepper, and chilies like Philippine bird's eye pepper (siling labuyo), and with optional ingredients of brain and bile or bitter juice extracted from the bladder or by squishing the grass in the animals' stomach. Usually, the goat's meat is grilled "rare", while the liver is grilled "medium". The recipe presented by R. Corpuz in comment #8 would have been complete if liver is added. Also, the recipe presented in this website is a modified version and, for other variations, some folks in Baguio, La Union, Dagupan, and Pampanga use additional ingredients such as soy sauce, ginger, garlic, wasabi, mayonnaise, and cilantro.
Possible origin of this dish is in Ilocos region where it is very popular and believed to have originated during the pre-Spanish colonial period. It is believed that this is an aboriginal dish invented by the Ilocanos using one of the old ways of cooking like grilling, use of citrus fruit as souring agent, and brain as cream to make the dish more appetizing and delicious.
@ comment #8 (below photo)
Kilawing Kambing Ingredients:
1 kilo goat’s meat with skin
*preferred cuts are from the thigh, loin, neck and shoulder
2 big onions; sliced
1 root ginger; cut in strips (optional)
3 siling labuyo; chopped
Salt and pepper
Kilawing Kambing Cooking Instructions:
Marinate goat meat in soy sauce, grill, then make small slices.
Balance seasoning with vinegar, salt, and pepper according to taste. Garnish with onion and silling labuyo. Refrigerate, then serve.
Leave a Comment:
grill also liver, cut into pieces, mix with vinegar, onion, ginger-cut into small pieces(tinadtad),kalamansi,salt to taste,papait-optional,NO SOY SAUCE.
-marinade goat meat with skin on
-grill until cooked
-small slices but bigger than vigan style :)
-mix with lemon, red onions, papait
-chopped fresh jalapeno (better than the preserved labuyo in the bolttle)
-salt to taste
(another option is the goat brain if available)
parboil goat meat with skin (taken from the burned goat). cut in small pieces then season with vinegar, salt (or soy sauce), and pepper. top with siling laboyo and sliced onion. add little papait (bile), then serve.
we marinated 3 slices of goat meat in calamansi, 3 slices of meat in lemon, 3 slices in lime, and 3 slices in soy sauce (all separate) + the pepper and garlic. We grilled and wow! all the version of his kilawen is deliciouso!!!
thanks a lot!