Adobong Kambing (Filipino Goat Adobo)
Adobong Kambing is a Filipino dish of tender goat meat marinated and stewed in vinegar, soy sauce, garlic, and bay leaves. The meat undergoes a careful two-stage cooking process - first pre-cooked with ginger and onions to remove gamey flavors, then simmered in the classic adobo sauce until the liquid reduces to a rich glaze. Traditionally served as both a hearty main dish with rice and as pulutan (bar food) in specialized kambingan (goat) restaurants across the Philippines.
Equipment
- Large Heavy-Bottom Pot (Kaldero) For initial boiling and tenderizing
- Deep skillet or kawali For the final adobo cooking process
- Sharp knife (kutsilyo) For trimming meat and chopping ingredients
- Strainer [Salaan] For draining the pre-cooked meat
- Mortar and pestle (dikdikan) For crushing peppercorns and garlic
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching
Ingredients
For Pre-cooking (Pagpapalambot)
- 1 kg goat meat karne ng kambing, cut into 2-inch cubes
- 2 thumb-sized ginger luya, crushed
- 2 medium onions sibuyas, quartered
- 4 cups water tubig
- 1 tablespoon salt asin
For Adobo Sauce
- ¼ cup soy sauce toyo
- ¼ cup vinegar suka
- 8 cloves garlic bawang, crushed
- 1 tablespoon whole peppercorns paminta
- 4 dried bay leaves dahon ng laurel
- 5 dried chilies siling pangsigang - optional
- 3 tablespoons cooking oil mantika
- 1 cup water tubig
Instructions
- Start by gathering all your ingredients. Cut 1 kg goat meat into 2-inch cubes, crush 2 thumbs of ginger and 8 cloves of garlic, and quarter 2 medium onions.
- Fill a large pot with 4 cups of water. Add your crushed ginger, quartered onions, and 1 tablespoon of salt. Turn heat to medium-high (180°C/350°F) and bring to a boil.
- Once boiling, add your goat meat to the pot. Lower the heat to a gentle simmer (140°C/285°F). Cover and cook for about 45-60 minutes, occasionally skimming off any scum that rises to the top. The meat should be tender enough that a fork easily goes through it.
- When the meat is tender, drain it in a strainer and set aside. You can discard the cooking liquid and aromatics.
- Get a deep pan and heat 3 tablespoons of cooking oil over medium heat (160°C/320°F). Add your crushed garlic and cook until it turns light golden brown.
- Add your pre-cooked goat meat to the pan. Stir and cook until the pieces are lightly browned on all sides.
- Pour in ¼ cup soy sauce and 1 cup water. Add 1 tablespoon whole peppercorns and 4 dried bay leaves. Let this simmer for 10 minutes.
- Add ¼ cup vinegar. Important: do not stir right away. Let it boil for 2 minutes untouched.
- Lower the heat and simmer for 15-20 minutes until the sauce thickens to your liking. If you want it spicy, add 5 dried chilies in the last 5 minutes.
- Your Adobong Kambing is ready when the sauce has reduced and coats the meat nicely. Serve hot with steamed rice.
- Remember: You can always adjust the seasoning to taste before serving. If the sauce is too thin, simply simmer longer. If it's too thick, add a splash of water.
Tips from Lola's Kitchen
- Choose young goat meat (cabrito/kissing) for more tender results
- Never skip the pre-cooking step with ginger - it's crucial for removing the gamey smell
- For extra tender meat, marinate in pineapple juice for 30 minutes before cooking
- Don't stir immediately after adding vinegar to achieve the best flavor
- Add whole black peppercorns instead of ground for better flavor development
Traditional Serving Suggestions
- Serve hot with steamed white rice (kanin)
- Garnish with fried garlic bits
- Pair with pickled papaya (atchara) for contrast
- Serve as pulutan with ice-cold beer
- Offer spiced vinegar (sukang may sili) on the side
Troubleshooting Common Issues
- Tough meat: Extend pre-cooking time and ensure gentle simmering
- Too salty: Add a quartered potato to absorb excess salt
- Sauce too thin: Simmer uncovered until reduced
- Strong smell persists: Double the ginger in pre-cooking stage
Ingredient Alternatives
- Vinegar: Apple cider vinegar or sugar cane vinegar (sukang Iloko)
- Soy sauce: Liquid aminos or coconut aminos
- Bay leaves: Fresh curry leaves
- Dried chilies: Fresh bird's eye chilies (siling labuyo)
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze for up to 2 months
- Reheat gently on stovetop with a splash of water
- Best consumed within 24 hours for optimal flavor
Variations
- Adobong Kambing sa Gata: Add coconut milk for creamy version
- Spicy Version: Double the chilies and add chopped jalapeños
- Adobong Kambing na Tuyo: Reduce sauce completely for dry version
- With Vegetables: Add cubed potatoes and bell peppers
Frequently Asked Questions
Q: Why is my goat meat tough? A: Young goat meat and proper pre-cooking are key. Ensure slow, gentle simmering. Q: Can I make this in advance? A: Yes! Flavor improves overnight. Reheat gently before serving. Q: How do I know if goat meat is fresh? A: Look for pinkish-red color, firm texture, and mild smell. Q: Can I use this recipe for other meats? A: Yes, adjust cooking time based on meat type. Works well with beef, pork, or chicken.
Nutrition
Calories: 320kcalCarbohydrates: 5gProtein: 38gFat: 22gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 4mgSodium: 890mgPotassium: 103mgFiber: 1gSugar: 0.4gVitamin A: 127IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!