Kilawing Kambing

• Produce

  • 4 pieces Bay leaves, dried
  • 1 1/2 tbsp Ginger, fresh
  • 1 Red onion, medium
  • 6 pieces Thai chili, spicy

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 6 tbsp Coconut vinegar or white vinegar

• Liquids

  • 4 cups Water

• Other

  • 1 lb Goatskin

Found on panlasangpinoy.com

Description

Ingredients

• 1 lb. goatskin
• 6 pieces spicy Thai chili
• 1 ½ tablespoons minced fresh ginger
• 1 medium red onion, minced
• 6 to 10 tablespoons coconut vinegar or white vinegar
• 4 cups water
• 4 pieces dried bay leaves
• Salt and ground black pepper to taste

Directions

• Pour water in a cooking pot. Bring to a boil.
• Add the bay leaves and goatskin. Cover and boil in low heat for 60 minutes or until the skin gets tender.
• Remove the tender skin from the cooking pot and discard the water. Let it cool down and then chop into small pieces. Set aside.
• In a large glass or plastic bowl, combine chili, ginger, onion, and vinegar. Mix well.
• Add the chopped goat. Toss to mix all the ingredients.
• Add salt and pepper according to your taste preference. Toss one more time to ensure that the salt and pepper blends well.
• Cover the bowl with a clear plastic wrap, or simply with a wide plate. Refrigerate for 3 hours.
• Transfer to a serving platter. Serve.
• Share and enjoy!

Nutrition