Kalderetang Kambing (Filipino Goat Caldereta)

Name: Kalderetang Kambing (Filipino Goat Caldereta)
Prep time: 1 h 15 min
Cook time: 2 h
Total time: 3 h 15 min
Yield: 6 serving
Ingredients: 2 pounds goat meat; 2 cups white vinegar; 1 cup pineapple juice; 1 tablespoon salt; 4 Pandan leaves; ¼ cup canola oil; 1 large onion; 6 cloves garlic; 3 medium tomatoes; 1 cup tomato sauce; ½ cup liver spread; 4-6 Thai chili peppers; 2 medium potatoes; 2 large carrots; 1 red bell pepper; 1 green bell pepper; 6 pieces sweet gherkins pickles; ¼ cup Spanish olives; salt and pepper to taste; 4 bay leaves

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Prep Time
1 hr 15 mins
Cook Time
2 hrs
Total Time
3 hrs 15 mins
Servings
6
Calories
702 kcal
Course
Main Course
Cuisine
Filipino

Kalderetang Kambing (Filipino Goat Caldereta)

Iris Warren

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Kalderetang Kambing is a slow-cooked Filipino goat meat stew distinguished by its rich tomato-based sauce enriched with liver spread, featuring tender meat chunks braised with potatoes, carrots, and bell peppers, complemented by tangy olives and pickles – a cherished celebration dish that showcases the intersection of Spanish colonial influence and Filipino culinary innovation.

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Ingredients

Servings

For the Meat Preparation

2 pounds goat meat kambing, cut into 2-inch cubes
2 cups white vinegar suka
1 cup pineapple juice
1 tablespoon salt asin
4 Pandan leaves optional, for reducing gamey taste

For the Stew Base

¼ cup canola oil
1 large onion finely chopped (sibuyas)
6 cloves garlic minced (bawang)
3 medium tomatoes diced (kamatis)
1 cup tomato sauce
½ cup liver spread dapat meron ang Reno brand
4-6 Thai chili peppers chopped (siling labuyo)

Vegetables and Aromatics

2 medium potatoes quartered (patatas)
2 large carrots chunked (karot)
1 red bell pepper cubed (pulang bell pepper)
1 green bell pepper cubed (berdeng bell pepper)
6 pieces sweet gherkins pickles
¼ cup Spanish olives oliba
salt and pepper to taste
4 bay leaves dahon ng laurel

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Instructions

In a large bowl, combine 2 pounds of goat meat with 2 cups vinegar and 1 tablespoon salt. Place in the refrigerator and marinate for 1 hour. After marinating, rinse the meat well under cold water and pat dry with paper towels.
Fill a large pot with enough water to cover the meat. Bring to a boil over medium heat. Add the goat meat and boil for 7-10 minutes until you see scum rising to the surface. Drain the meat in a colander and rinse both the meat and pot clean.
In the clean pot, combine the goat meat, 1 cup pineapple juice, 4 cups water, and 1 tablespoon salt. Bring to a boil, removing any scum that floats up. Lower the heat, cover, and simmer for 1½ to 2 hours until the meat is tender but still holds its shape. Drain the meat but save 2 cups of the cooking liquid.
Heat ¼ cup oil in a wide pan over medium heat. Fry the quartered potatoes until lightly brown, then remove and drain on paper towels. Do the same with the cubed carrots. Quickly cook the bell peppers for 30 seconds, then remove and drain.
Leave about 2 tablespoons oil in the pan. Cook the chopped onions and minced garlic until soft and fragrant. Add the goat meat and cook until lightly browned on all sides.
Pour in 1 cup tomato sauce and the 2 cups of reserved broth. Add the minced chili peppers and bring to a boil. Lower heat, cover, and cook for 20-30 minutes until the meat is fork-tender and the sauce has reduced slightly.
Mix ½ cup liver spread with ½ cup hot broth from the pan until smooth. Add this mixture to the pan and stir well. Add the pickles and olives.
Return the potatoes and carrots to the pan. Cook for 3-5 minutes until tender. Add the bell peppers and cook for 1-2 minutes more until crisp-tender.
Taste and season with salt and pepper as needed. Let rest for 5 minutes before serving hot with rice.
For best results, the flavors develop beautifully overnight, so consider making this a day ahead. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

Tenderizing Techniques (Pampalambot):

Add 1 can of beer to the cooking liquid Use green papaya as natural meat tenderizer Never skip the marinating step
Add 1 can of beer to the cooking liquid
Use green papaya as natural meat tenderizer
Never skip the marinating step
Flavor Enhancement:

Toast garlic before adding other ingredients Add cheese for extra richness Use bone-in meat pieces for better flavor
Toast garlic before adding other ingredients
Add cheese for extra richness
Use bone-in meat pieces for better flavor

Nutrition Information

Show Details

Calories 702kcal (35%) Carbohydrates 25g (8%) Protein 31g (62%) Fat 15g (23%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.04g Cholesterol 12mg (4%) Sodium 1751mg (73%) Potassium 306mg (9%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 905IU (18%) Vitamin C 54mg (60%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 702 kcal

% Daily Value*

Calories	702kcal	35%
Carbohydrates	25g	8%
Protein	31g	62%
Fat	15g	23%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	6g	30%
Trans Fat	0.04g	2%
Cholesterol	12mg	4%
Sodium	1751mg	73%
Potassium	306mg	7%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	905IU	18%
Vitamin C	54mg	60%
Calcium	30mg	3%
Iron	1mg	6%