Kinilaw na Kambing

Kinilaw na Kambing is another Ilocano favorite. It is made up of the goat’s skin, meat and some liver that are freshly grilled and chopped into thin slices, soak with Ilocos cane vinegar, chopped ginger, chopped onions, chopped red chilies and pepper.

It is then creamed with the goat’s brain or mayonnaise. Skin from old goat are chewy so I have to boil them until they are soft to chew but not to soft to maintain the chewy characteristic of this dish. I then re-grilled them.

I don’t have the goat brain so I used mayonnaise instead but this is an option, mayonnaise will mask the true taste of the goat meat so it would be best to skip the mayonnaise. I skip also the liver, here is the recipe.

Ingredients:

1 kilo goat meat with skin intact
1 thumb size ginger crushed
2-3 pcs. bay leaf
1/2 tsp. crushed peppercorns
2 thumb size ginger, finely chopped
3 medium size onion, sliced thinly
1/2 cup vinegar
3 pcs. siling labuyo, chopped
1/2 cup mayonnaise, optional
salt and pepper

Cooking Procedure:

Separate goat meat and skin, cut into grilling pieces. In a big casserole boil goat meat and skin, crushed peppercorns, bay leaf, crushed ginger and salt for 10 to 20 minutes for the goat meat and 45 to 60 minutes or until chewy tender for the goat skin. When done remove from casserole and drain in a colander until dry or wipe with paper towels. Grill goat meat and skin until brown and crispy, let cool cut into long small slices. Put the goat meat and skin in a big bowl, add all the other ingredients and toss mix. Season with salt and pepper. Chill in refrigerator until ready to serve.