Dinner
Adobong Kambing (Goat Adobo)
About this dish
Adobong kambing, or goat adobo, is a deeply savory Filipino classic where tender goat meat is braised in a tangy soy-vinegar sauce with garlic and laurel leaves. This recipe honors my Lola's version—slow-simmered until the meat falls off the bone and the sauce clings to every bite.
It's a dish that fills the house with memories and makes any occasion feel like a fiesta.
Ingredients
UK and US measurements are both included for every recipe.
Goat meat, cut into chunks
protein1 1/2 kg
Imperial measurement: 3.3 lbs
White vinegar (or cane vinegar)
liquid1 cup (240 ml)
Imperial measurement: 1 cup
Soy sauce
liquid1/2 cup (120 ml)
Imperial measurement: 1/2 cup
Garlic cloves, crushed
vegetable10 cloves
Dried bay leaves (laurel leaves)
herb3 leaves
Black peppercorns
spice1 teaspoon
Cooking oil
fat3 tablespoons
Water or beef broth, as needed
liquid1-2 cups (240-480 ml)
Imperial measurement: 1-2 cups
Brown sugar (optional)
other1-2 teaspoons
Salt
seasoningto taste
Method
Season the goat meat
PT30MIn a large bowl, combine the goat meat, soy sauce, crushed garlic, bay leaves, and peppercorns. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.
Brown the meat
PT10MHeat the cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove the meat from the marinade, reserving the marinade, and pat it dry with paper towels. Sear the meat in batches until browned on all sides. Set aside.
Sauté the aroma
PT2MIn the same pot, add the reserved garlic from the marinade and sauté until fragrant, about 1 minute. Pour in the reserved marinade and let it come to a boil for a minute to cook out the raw soy sauce flavor.
Add vinegar and liquid
PT5MPour in the vinegar, but do not stir immediately. Let it boil for 2-3 minutes without stirring to allow the sharp vinegar aroma to mellow. Then, add enough water or broth to partially cover the meat.
Simmer the adobo
PT2HReturn the browned goat meat to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 1/2 to 2 hours, or until the meat is tender. Check occasionally and add more liquid if needed.
Reduce the sauce
PT15MOnce the meat is tender, uncover the pot and increase the heat to medium-high. Let the sauce reduce and thicken slightly, stirring occasionally, for about 10-15 minutes. Taste and adjust seasoning with salt, or add a little brown sugar if you prefer a touch of sweetness.
Rest and serve
PT5MLet the adobo rest for a few minutes before serving. It’s best with steamed rice and a side of vinegar with sliced chilies for an extra kick.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Nutrition facts
Tips
- For the most tender goat, choose meat from the shoulder or leg and cook until it easily pulls apart.
- Do not stir the vinegar immediately after adding it, letting it boil first reduces the sharp acidity and gives a more balanced flavor, just like my Lola always did.
- If you have time, marinate the goat overnight—it makes every bite more flavorful.
- Goat can be lean, so searing it well before braising helps build a rich, savory base.
Serving suggestions
- Serve hot over steamed jasmine rice.
- For.
- For a traditional touch, offer a small dish of cane vinegar with chopped chilies on the side for dipping.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.