Kilawing kambing is an Ilokano dish made from goat skin and goat meat cooked and marinated in vinegar and spices. Actually kinilaw is supposed to be raw meat or fish that is marinated in vinegar and lime, a ceviche to be exact but since goat skin and meat are tough, it has to be cooked first before mixing it with vinegar and spices. There are also different method of cooking the goat meat and skin. If the goat is young, then it can be grilled without boiling it. But if it is more than 9 months old and above, the meat is already tough and you need to tenderize by boiling the goat meat. You can also grill the goat meat after boiling before making it into a kilawin.
A Taste of Ilokano Heritage
Kilawing kambing is a traditional Ilokano dish that showcases the unique flavors and culinary traditions of the Ilocos region in the Philippines. This dish, made from goat skin and meat marinated in vinegar and spices, is a testament to the resourcefulness and creativity of Ilokano cuisine. The term “kinilaw” typically refers to raw meat or fish marinated in vinegar and lime, much like a ceviche. However, because goat meat and skin are tougher than fish or other meats traditionally used in kinilaw, they must be cooked before marinating. This dish not only provides a delicious culinary experience but also offers a glimpse into the rich cultural heritage of the Ilokano people.
Preparing the Goat Meat and Skin
The process of making kilawin begins with burning the hairs off the goat skin. This step is crucial as it ensures the skin is clean and ready for cooking. Once the hairs are burned off, the goat meat and skin are boiled in water with laurel leaves and salt. This method tenderizes the meat, making it easier to chew and enjoy. If the goat is young, under nine months old, it can be grilled without the need for boiling, as the meat is naturally tender. However, older goat meat requires boiling to achieve the desired tenderness. This cooking process highlights the adaptability and practical knowledge inherent in traditional Ilokano cooking.
Marinating in Vinegar and Spices
After boiling, the goat meat and skin are sliced into small pieces and set aside to cool. The marinating process is what gives this kilawin its distinctive flavor. In a large bowl, onion, siling labuyo (bird’s eye chili), and vinegar are mixed together. This combination of ingredients not only adds a spicy kick but also balances the richness of the goat meat with a tangy, acidic flavor. The sliced goat meat and skin are then tossed in this mixture, seasoned with salt and pepper, and left to marinate. Covering the bowl with cling wrap or a lid, the mixture is refrigerated for two hours, allowing the flavors to meld and penetrate the meat fully.
Serving Kilawing Kambing
The dish is best served cold, making it a refreshing dish perfect for warm climates. Traditionally, it is accompanied by a side dish of thinly sliced cucumber, which adds a crisp, cooling contrast to the spicy and tangy goat meat. This dish is not only a testament to the ingenuity of Ilokano cooking but also a celebration of local ingredients and flavors. It is often enjoyed as a main dish during special occasions and gatherings, bringing people together to savor its unique taste.
A Historical Perspective
The practice of preparing and consuming goat meat in the Philippines dates back centuries, with goat farming being a common practice in many rural areas. Goat meat, or chevon, is valued for its flavor and nutritional benefits, being lower in fat compared to other meats. In Ilokano culture, goats are often raised in backyard farms, making them an accessible and sustainable source of protein. With its use of vinegar and spices, reflects the influence of Filipino culinary traditions that emphasize the use of local ingredients and preservation methods.
Food for Thought: The Significance of Vinegar in Filipino Cuisine
Vinegar plays a vital role in Filipino cooking, not only as a flavoring agent but also as a preservative. In the tropical climate of the Philippines, preserving food has always been essential. Vinegar, with its acidic properties, helps prevent the growth of bacteria, allowing dishes like this to be stored safely. This preservation method is rooted in Filipino history, where vinegar has been used for centuries to extend the shelf life of various foods. The use of vinegar not only enhances its flavor but also connects the dish to a broader tradition of Filipino culinary practices that prioritize food safety and longevity.
Enjoying Kilawing Kambing Today
Today, it continues to be a beloved dish in Ilocos and beyond. Its preparation may vary slightly depending on family recipes and regional preferences, but the core elements remain the same: tender goat meat and skin marinated in a vibrant mix of vinegar and spices. Whether enjoyed as part of a festive meal or as a special treat, the dish offers a flavorful journey into the heart of Ilokano culinary heritage. As more people discover and appreciate traditional Filipino dishes, kilawing kambing stands out as a delicious example of how traditional cooking methods and local ingredients come together to create something truly unique and memorable.
It is more than just a dish; it is a celebration of Ilokano culture, a testament to the resourcefulness of Filipino cooking, and a flavorful journey that connects us to the rich culinary history of the Philippines.
How to make Kilawing Kambing
Ingredients
- 1/2 kilo goat meat with skin get from thigh, neck and shoulder
- water for boiling
- 2 pcs laurel leaves
- 2 pc red onion minced
- 1 1/2 Tbsp. ginger minced
- 3 pcs siling labuyo or siling haba chopped
- 1/2 cup coconut or palm vinegar
- salt and pepper to taste
Instructions
How to make kilawing kambing:
- Burn the hairs of the goatskin. In a pot, put water, goat meat and skin, laurel leaves and salt for about an hour or until tender.
- Remove from water and cool down. Slice the goat meat and skin into small pieces. Set aside.
- In a large bowl, combine onion, siling labuyo and vinegar. Mix well and toss in the goat skin and meat. Season with salt and pepper and toss until all the ingredients are well blended.
- Cover with cling wrap or cover with lid and refrigerate for 2 hours. Serve with a side dish of thinly sliced cucumber on the side.
Notes
Cooking Tips:
Tenderizing the Meat To ensure your goat meat is tender, boil it with laurel leaves and salt until it reaches the desired softness. If you're working with meat from a younger goat, consider grilling it directly for a more robust flavor. For older goats, always boil first to achieve the perfect texture before proceeding with the recipe. Balancing the Vinegar Use a high-quality vinegar to enhance the flavors of your goat dish, as it is a key ingredient. Adjust the amount of vinegar to your taste preference, adding more if you prefer a stronger tang or less for a milder flavor. Remember, the vinegar not only adds flavor but also helps tenderize the meat further during marination. Spice it Up Incorporate siling labuyo, or bird’s eye chili, to add a spicy kick that complements the tangy vinegar. Adjust the amount of chili based on your heat tolerance; start with a small amount and increase gradually. For a deeper flavor, you can also mix different types of chili peppers to create a complex spice profile.
Where can I buy goat skin to make Kilawin
Hi Yvonne, you need to buy goat meat with skin.