Goat Caldereta (Kambing)

Method

1. In a bowl, combine the goat meat with cane vinegar, soy sauce, minced garlic, salt, and pepper. Marinate for at least 1 hour or up to overnight in the fridge.
2. Drain the meat from the marinade, reserving the aromatics. Heat the oil in a heavy pot over medium high heat and brown the goat pieces well on all sides, then set aside.
3. In the same pot, sauté the chopped onion until soft, then add the garlic from the marinade and cook until fragrant. Stir in the tomato sauce and let it cook a few minutes to deepen in colour and flavour.
4. Return the browned goat to the pot along with bay leaves and chilies if using. Add enough water or stock to cover the meat. Bring to a boil, then lower the heat, cover, and simmer 1.5–2 hours, or until the goat is tender. You can pressure cook for about 45 minutes to shorten the time. For the pressure-cooker option, observe the appliance’s minimum liquid and fill limits; let pressure release as its instructions require and never force the lid open.
5. Stir in the liver spread until fully incorporated. Add the potatoes and carrots and cook 10–15 minutes until almost tender.
6. Add the red and green bell peppers and the olives. Simmer 5–7 minutes more until all the vegetables are cooked but still hold their shape.
7. Taste the sauce and adjust with salt, pepper, and a pinch of sugar if it tastes too acidic. Serve hot with steamed rice.