Goat Meat: Is It Kilawen? Is It Dinakdakan? How About Both!
Decisions, decisions. Whenever I’m in my hometown of Baguio City in the Philippines, I always make sure that one (or several) of my meals would include kilaweng kambing (goat meat ceviche) or dinakdakan (boiled and grilled pork snout, ears and brain).
Both are delicacies that are closely identified with Baguio and other parts of the Northern Luzon (Ilocos) region.
I’ve never attempted to cook either from scratch. They’re a-plenty in local eateries, including name restaurants in the malls.
One day, as I was sourcing for meat and seafood at the local public market, I came across a stall that was selling goat meat. Right there and then, I felt I needed to get some and venture into home-cooking the kilawen.
But as I was prepping for this goat meat dish, I thought that perhaps I could try to cook the kilawen in a similar fashion as I would for the dinakdakan — using all goat meat of course.
And the rest is history. I had my kilawen and my “dinakdakan” all in one meal!
Oh, by the way, do not discard the liquid from boiling the goat meat. It’ll make for a great, hot soup!
2 lbs fresh goat meat (thigh, neck and shoulder)
3-4 cups water for boiling
4 pcs laurel leaves
3 red onion onions, minced
1 tbps green onion, sliced
1 thumb-sized ginger, sliced
2 thumb-sized ginger, minced
4 pcs Thai chillies, sliced
1/2 cup white vinegar
Salt and pepper to taste
4 pcs, calamansi (or one lime)
3 tbsps mayonnaise
Burn hair of the goat from the skin, then boil the meat in water, ginger, laurel and salt until soft and tender. Drain goat meat, discard laurel leaves. (Save the liquid for soup!)
Cut the goat into small pieces and marinate in vinegar, chillies, ginger, onion and salt. Squeeze the juice of the calamansi (or lime) over the mixture. Add mayonnaise and toss well. Add more salt and pepper as needed. Garnish with green onions.
Serve warm or chill in the refrigerator.