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adobong kambing cook

Adobong Kambing

5 from 1 vote
Adobong Kambing is a Filipino stew made with goat meat simmered in soy sauce, vinegar, garlic, bay leaves, peppercorns, and optional dried chilies. It has the same salty, tangy, garlicky flavor we love in classic adobo, but with a deeper taste because goat meat has a stronger flavor than pork or chicken.
Don't worry if you've never cooked goat before. The key is simple: boil it first until tender, then cook it adobo-style until the sauce becomes thick.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

  • 1 lb goat meat chopped
  • ¼ cup soy sauce
  • ¼ cup vinegar
  • 5 pieces dried chilies optional
  • 1 teaspoon crushed peppercorn
  • 4 pieces dried bay leaves
  • 4 cups water divided
  • 1 medium onion sliced
  • 8 cloves garlic crushed
  • 3 tablespoons cooking oil
  • Salt to taste
  • 1 small knob ginger sliced or crushed

Method
 

  1. In a pot, pour 3 cups of water. Add the ginger, onion, and a little salt. Bring to a boil.
  2. Add the goat meat and simmer until tender. This may take 45 minutes to 1 hour, depending on the meat.
  3. Turn off the heat, drain the water, and separate the goat meat from the ginger and onion. Set the meat aside.
  4. Heat cooking oil in a wok or pan. Add the crushed garlic and cook until light brown and fragrant.
  5. Add the boiled goat meat and pan-fry until the outside turns lightly brown.
  6. Add soy sauce, 1 cup water, crushed peppercorns, and dried bay leaves. Simmer for about 10 minutes.
  7. Pour in the vinegar and let it boil without stirring for a few minutes. Then simmer for 5 to 7 minutes.
  8. Add dried chilies if using. Continue simmering until the sauce thickens and coats the meat. Turn off the heat and serve.

Notes

Boil the goat meat first before cooking it adobo-style. This helps tenderize the meat and reduces the strong goat smell. Don’t rush this part!
Also, when you add the vinegar, let it boil first before stirring. This helps cook off the sharp raw vinegar taste. If you want a spicier version, crush the dried chilies slightly before adding them. If you want it milder, leave them whole or skip them completely.
For a richer sauce, simmer until most of the liquid reduces and the oil starts to separate. That’s when you know the adobo is getting delicious.