Kilawin na Kambing is an appetizer in the Philippines, specially when Filipinos drink liquor. Ice cold beer is the best pal of Kilawin na Kambing. It is a very delicious dish that is made from goat’s skin with vinegar or kalamansi juice and other seasonings and spices. Kilawin na Kambing is another Ilocano favorite.
Kilawin na kambing has different kinds of cooking versions, usually it is made of goat’s skin, meat and some liver that are freshly grilled and chopped into thin slices. It is then creamed with the goat’s brain or mayonnaise. But my version is easier and simple yet delicious.
This is my version of Klilawin na Kambing (Goat in Vinegrette) Filipino Style Recipe, I hope you like it. Enjoy!
1 lb. goat skin
8 pcs. thai chili
1 ½ – 2 tbsp. fresh ginger, minced
3 pcs. dried bay leaves
5 -10 tbsp. white vinegar or coconut vinegar
1 pc. medium red onion, minced
4 – 5 cups water
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
In a cooking pot, pour water and bring to a boil then add the goatskin and bay leaves, cover and boil over low heat for 60 minutes or until the skin gets tender.
Remove the tender skin from the cooking pot and let it cool down then chop into small pieces and set aside.
In a large bowl, combine the vinegar, onion, ginger and chilli then mix well.
Add the chopped goat skin and toss to mix all the ingredients.
Add salt and pepper to taste and mix well.
Cover the bowl with plastic wrap or anything just to cover the bowl and refrigerate for 2-3 hours.
Then transfer to a serving platter.
Share and Enjoy!!!