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Adobong Kambing
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How to Cook Adobong Kambing (Goat Meat Adobo)

Adobong kambing is a flavorful Filipino dish featuring tender goat meat simmered in a rich soy sauce and vinegar mixture, enhanced with garlic, onions, and spices.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Goat Recipe
Cuisine: Filipino
Keyword: adobong kambing, goat adobo, goat meat adobo
Servings: 4 servings
Calories: 251kcal
Author: Manny

Ingredients

  • 1 kilo goat meat
  • 1 pc ginger (2 inch) slivered
  • 1/2 head garlic shredded
  • 2 pcs onion chopped
  • 5 pcs red chili pepper siling labuyo
  • 2 pcs. laurel leaves
  • 1 tsp. whole peppercorn
  • 1 cup soy sauce
  • 1 cup vinegar
  • 1/2 cup water
  • cooking oil

Instructions

How to cook adobong kambing:

  • Boil the goat meat with ginger to remove the goat odor.
  • Then cook the goat meat until tender but not too much because it will be fried later.
  • Remove the meat from the pot and deep fry for 10 minutes. Darin and transfer the meat on a bowl and set aside.
  • In an empty pot, put soy sauce, vinegar, water, pepper and shredded garlic and simmer with the fried goat meat until tender. Remove the goat meat again and place in a bowl. Set aside the soy sauce, vinegar and garlic mixture where you cooked the goat meat.
  • In a pan saute garlic and put the goat meat and stir-fry for a few minutes then pour a little bit of the soy sauce, vinegar and garlic mixture.
  • Add the shredded chili peppers and onion, laurel leaves and simmer until the liquid has evaporated and the sauce becomes very thick.

Notes

Cooking Tips:

Control the Odor with Ginger

To eliminate the strong, gamey smell of goat meat, always boil it with ginger. This helps neutralize the odor and leaves the meat ready to absorb the savory flavors of the sauce. Skipping this step might result in a dish with a stronger smell that can overpower the other ingredients.

Fry the Meat for Extra Texture

Frying the goat meat after boiling adds a delightful crispiness to the exterior while keeping the inside tender. This step locks in the flavors and gives the dish a richer texture. It also helps the meat hold up during the final simmer in the sauce, preventing it from becoming too soft.

Simmer to Achieve a Thick, Flavorful Sauce

Simmering the goat meat in the soy sauce and vinegar mixture is key to developing deep, rich flavors. Let the liquid reduce slowly until it forms a thick sauce that clings to each piece of meat. This step ensures the meat fully absorbs the flavors while keeping the sauce rich and concentrated.