Kalderetang Kambing

An heirloom recipe for a Filipino favorite, kalderetang kambing.

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

Kalderetang Kambing

Lilian Lising Borromeo
An heirloom recipe for a Filipino favorite, kalderetang kambing.
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Main Dishes
Cuisine Filipino
Servings 4-6


Kalderetang Kambing

  • 2 kilos goat meat marinated overnight
  • 2 cups Vinegar
  • 1/4 Cup Garlic chopped
  • Salt
  • 1/4 Cup Garlic chopped
  • 2 white onion sliced
  • 1 Cup Tomato sauce
  • 1/2 Cup olive oil
  • 1 Cup red wine
  • 1 piece bay leaf
  • 2 green bell pepper chopped
  • 1 Cup frozen peas
  • 1/4 kilo pork (use liver), cooked and chopped
  • 1/2 Cup queso de bola grated
  • 5 pieces red chili pepper (siling labuyo)


  • Prep the marinade: 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.
  • Sauté garlic, onions, tomatoes, and tomato sauce in oil. Add marinated goat meat and red wine then bring to a boil.
  • Add the rest of the ingredients and season to taste. Serve hot.
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