Kalderetang Kambing

Lilian Lising Borromeo, historian, famed chef, and original San Nicolas cookie maker, shares an heirloom recipe of a Filipino favorite.

Lilian Lising Borromeo, historian, famed chef, and original San Nicolas cookie maker, shares an heirloom recipe of a Filipino favorite.

[View how-to gallery at the bottom of the page]

Serves 4 to 6

2 kilo goat meat, marinated overnight
2 cups vinegar
1/2 cup chopped garlic, divided into 2 parts
salt and pepper to taste
2 white onions, sliced
1 cup chopped fresh tomatoes
1 cup tomato sauce
1/2 cup olive oil
1 cup red wine
1 piece bay leaf
2 red and green bell peppers, chopped
1 cup frozen peas
1/4 kilo liver, cooked and chopped
1/2 cup quezo de bola, grated
5 pieces bird’s eye chili (siling labuyo)

Top tips from the chef:

1  Cook the liver by frying or grilling it. Mash it in a mortar and pestle then add chopped chilies to release and meld the flavors of both ingredients.

2  You may add chopped pitted green olives to the dish for that distinctively salty taste; also peeled and chopped carrots and potatoes, if desired.

3  If you don’t have any red wine on hand, you may substitute it with rum.

4  For a bold-flavored kaldereta, use a clay pot and cook over a stove. This will seal in all the flavors.

Preparing the meat  Marinate meat in vinegar, half of the garlic, salt, and pepper overnight. Keep inside the refrigerator. The following day, drain the marinade. Fry in oil until brown. Set aside.

Photography by Jun Pinzon | Interview & Styling by Angelo Comsti