Kalderetang Kambing (Filipino Goat Caldereta)
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Unrated
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Prep Time
1 hr 15 mins
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Cook Time
2 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Calories
702 kcal
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Course
Main Course
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Cuisine
Filipino
Kalderetang Kambing (Filipino Goat Caldereta)
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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
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 onion finely chopped (sibuyas, large
- 6 cloves garlic minced (bawang)
- 3 tomato diced (kamatis, medium
- 1 cup tomato sauce
- ½ cup liver spread dapat meron ang Reno brand
- 4-6 Thai Chili pepper chopped (siling labuyo
Vegetables and Aromatics
- 2 potato quartered (patatas, medium
- 2 carrot chunked (karot, large
- 1 red bell pepper cubed (pulang bell pepper)
- 1 green bell pepper cubed (berdeng bell pepper)
- 6 pieces gherkin pickles sweet
- ¼ cup olives oliba, Spanish
- salt to taste
- black pepper to taste
- 4 bay leaf dahon ng laurel
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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