Philippine-Style Goat Adobo : New Worlder

“My love for goat started in childhood with my Chinese-Trinidadian mother making dishes like curry goat and goat head stew. Goat is a great protein that I feel is being more utilized by today’s chefs for its robust flavor and versatility. I like to use it in recipes that have a heavy use of spices, aromatics or acid, like this Filipino-inspired dish that has strong kick of salt from the soy and acidity from vinegar.” – Chef Tim Balloo

Recipe as featured in story Miami Embraces the Greatness of Goat by Jen Karetnick.