From the recipe collection
Kalderetang Kambing Batangas
Batangas-style goat caldereta simmered slowly with tomato, liver richness, potatoes, peppers, and chili until the meat is tender and the sauce glossy.
- Prep time
- 35 min plus marinating
- Cook time
- 1 hr 45 min–2 hr 30 min
- Yield
- 6
- Audio recipe
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Ingredients
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Method
- Marinate the goat with vinegar, salt, and pepper under refrigeration for 30–60 minutes. Drain and pat dry; reserve the marinade.
- Heat oil in a heavy pot and brown the goat in batches until several sides are deeply coloured.
- Lower to medium, add onion and garlic, and cook until softened.
- Add tomato sauce and cook 3–4 minutes, scraping the browned bits from the pot.
- Return all the goat, add the reserved marinade and stock, and bring to a boil. Lower to a gentle simmer.
- Cover partly and cook 75–120 minutes, until a fork enters the meat easily. Add hot stock if the pot becomes dry before the goat tenderizes.
- Stir in liver spread, potatoes, and carrot. Simmer until the vegetables are tender and the sauce has body.
- Add bell pepper, chilies, and olives if using for the final 5 minutes. Balance salt, pepper, and acidity, then rest 10 minutes before serving.
