Start by placing the goat meat in your large mixing bowl. Pour in the soy sauce and half a cup of the lemon juice over the meat. Crack some fresh black pepper directly onto the meat and stir everything together until the meat is well coated. Place this in the refrigerator and let it marinate for at least 30 minutes, though longer is even better.

While the meat marinates, start your charcoal grill and let it get nice and hot. You want those coals glowing and ready to give your meat that perfect char. Once your grill is hot enough, remove the goat from the marinade and carefully place the pieces on the grill grates.

Let the goat cook for about 30 to 45 seconds on each side, then turn it over using your tongs. Keep rotating the meat until all sides are cooked through and the skin develops a beautiful light char. This usually takes about 8 to 12 minutes total, depending on the thickness of your cuts.

Remove the grilled goat from the heat and set it aside to cool for 5 to 10 minutes. Once it's cool enough to handle safely, chop the meat into bite-sized pieces, making sure to keep that delicious charred skin.

In your large mixing bowl, combine the chopped grilled goat with the sliced ginger, chopped onions, minced chili peppers, white vinegar, and the remaining lemon juice. Add a generous amount of freshly cracked black pepper and toss everything together until well mixed.

Taste your kilawin and adjust the flavors as needed. Add more vinegar for extra tang, more lemon juice for brightness, salt for seasoning, or pepper for heat. The balance should be tangy, slightly salty, and have a good kick from the ginger and chilies.

Once you're happy with the flavor, transfer everything to your serving dish and cover it. You can refrigerate it for 30 minutes to serve chilled, or serve it immediately at room temperature.