This kalderetang kambing was one of the dishes I learned to make when I went for a vacation in the Philippines last June and the recipe has been sitting in my draft box for months now. I wasn’t very happy with the photos I took in my mom’s poorly-lit kitchen so I thought I’ll cook it again and re-shoot. What I failed to take to account was, goat meat is not as readily available here in the U.S. Ugh, three months before I finally found cut-up pieces at the freezer section of Seafood City!
Prior to my recent trip, I was never a fan of chevon as I find the meat too gamey for my taste. During my two-weeks long vacation, however, I was served enough of this kalderatang kambing to acquire a deep liking for goat meat. In fact, I’d like to incorporate it more often in our everyday meals if only it was more accessible in stores. My aunt prepared the kalderatang kambing in such a way, I would have thought I was eating beef if I didn’t know otherwise. The way she does it, the goat meat is marinated for an hour or so in vinegar and salt, blanched in boiling water for about 10 minutes and then simmered in pineapple juice until tender (but not falling apart) before it is braised in a spicy tomato sauce until fork tender. The resulting kalderata had no pungent flavor or aroma at all! Give this a try for dinner tonight and let me know what you think. I ♥ hearing from you.
- 2 pounds goat meat cut into serving portions
- 2 cups vinegar
- 1 tablespoon salt
- 2 cups pineapple juice
- 1/4 cup oil
- 2 medium potatoes peeled and quarted
- 1 large carrot peeled and cut into cubes
- 1/2 red bell pepper seeded, cored and cubed
- 1/2 green bell pepper seeded, cored and cubed
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 2 to 3 Thai chili peppers stemmed and minced
- 2 cups tomato sauce
- 1/2 cup liver spread
- 4 to 5 pieces sweet gerkins pickles
- 1/4 cup Spanish olives
- salt and pepper to taste
- In a large bowl, combine goat meat, vinegar and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse meat and drain well.
- In a pot over medium heat, bring to a boil enough water to cover meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain goat meat and rinse well. Rinse pot.
- In the clean pot, combine goat meat, pineapple juice, 4 cups of water and 1 tablespoon salt. Bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until meat is tender but not falling apart. Using a colander, drain meat and reserve about 4 cups of the liquid.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels. Add carrots and cook until lightly browned. Remove from pan and drain on paper towels. Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper towels.
- Remove oil from pan except about 2 tablespoons. Add onions, garlic and chili peppers. Cook, stirring regularly, until limp and aromatic. Add goat meat and cook, stirring occasionally, until lightly browned.
- Add tomato sauce and the 4 cups reserved broth. Bring to a boil. Lower heat, cover and continue to cook for about 30 to 40 minutes or until meat is fork-tender and sauce is reduced
- In a bowl, combine liver spread and about 1/2 cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.
- Add pickles and olives. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender yet crisp. Season with salt and pepper to taste. Serve hot.