Kilawing Kambing Recipe


  • 1/2 kilo fully cleaned goat meat
  • 100 grams goat liver
  • 1 medium green bell pepper de-seeded and sliced thinly
  • 2 pieces “sili pansigang” (banana pepper or chili finger) thinly-roundly sliced
  • 3 pieces “labuyo” very finely sliced
  • 1 medium red onion sliced
  • 10 grams cracked black pepper
  • 10 grams table salt
  • 30 ml. vinegar (cane is suggested)
  • 20 ml. “calamansi” juice
  • 10 ml. ginger juice
  • optional 3 grams MSG


  1. In suitable casserole, adding 1/3 of your salt, 1/3 of vinegar and enough tap water, boil meat until preferred tenderness.
  2. In last 2 minutes of boiling add liver.
  3. Scoop out boiled meat and liver. Slice out skin from flesh. This separation will render highly enticing appeal to finish product. Slice all finely. Set aside.
  4. Pour in sliced meat/liver unto bowl, add remaining vinegar and salt, “calamansi” and ginger juices and black pepper. Toss and tumble actively to let flavor penetrate the meat.
  5. Add in “labuyo”, “sili pansigang”, onion, bell pepper and the optional MSG. The more tumbling and tossing, the more your “kilawin” will taste superb. Serve.

Share It To Your Friends!

Share to Facebook