Adobong Kambing is a goat dish wherein goat meat is tenderized and cooked using the popular Filipino Adobo style. Soy sauce and vinegar are the core components of adobo; this means that any meat or seafood can be cooked using this style as long as the core ingredients are present.
Article SummaryX. To cook adobong manok, start by cooking garlic and onion in oil over medium heat until it’s golden brown. Next, add chicken, soy sauce, vinegar, pepper, salt, sugar, water and bay leaves and stir it all together. Bring the dish to a boil, then lower the heat and let it simmer for 30 minutes.
How to cook Kalderetang Kambing: Grab your large bowl, and start putting your 1 lb. of cubed goat meat, preferably Chevon, inside. Now add ½ cup of vinegar, and some salt and pepper to your taste. Mix this together nicely, and let this marinate for a minimum of an hour. As mentioned earlier, this is essential in making the meat less gamey.
Kambing Caldereta is a Filipino stew made with goat meat, potatoes, and carrots braised in a tomato and liver sauce. It's hearty, boldly-flavored, delicious as an appetizer with alcoholic drinks or a main dish with steamed rice. In a large bowl, combine goat meat, vinegar, and 1 tablespoon salt.