Kilawing Kambing Recipe (Chopped Goatskin Kilawin)

Kilawing Kambing or Chopped Goatskin Kilawin is a Filipino appetizer dish wherein boiled and chopped goatskin is marinated in a mixture of vinegar, onion, ginger, spicy chili, and other spices. This dish is served along with the marinade, which eventually turns-out as the sauce of this dish.

This dish can also be called as kinilaw na kambing or kambing kilawin. It is commonly served as a pulutan along with either beer or liquor. This can also be paired with warm white rice and eaten for lunch or dinner. It is one of my favorite recipes involving goat.

I was fortunate to source prepared goatskin from a local grocery store in Metro Manila. This was during my vacation a few of weeks ago. The skin was already torched and the meat was also removed. Torching the skin of the goat is a usual practice to quickly get rid of the hair. All I had to do was to boil the skin to make it tender.

I added some dried bay leaves with the goatskin during the boiling process. The skin still had a burnt smell, which is unpleasant. The dried bay leaves helped remove, or (at least) decrease the odor.

The vinegar and other ingredients were combined in a plastic mixing bowl and the finely chopped goatskin was added in the middle of the process. Salt and pepper is added at the end and this will depend on your liking – let your taste buds decide. Try to not use metal or aluminum bowl if you are dealing with vinegar since it can cause a chemical reaction. You can use either plastic, glass, or melamine bowls.

Try this Kilawing Kambing Recipe (Chopped Goatskin Kilawin) Recipe. Cheers!

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Kilawing Kambing Recipe

Prep: 3 hours hours

Cook: 1 minute minute

Total: 3 hours hours 1 minute minute

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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

Instructions

• 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 Information

Serving: 4g

© copyright: Vanjo Merano