Trinidadian Geera Pork
Lots of spice and a long, slow simmer go into making delicious and tantalizing Geera Pork. Bite-size pieces of pork are heavily seasoned with garlic, pimento, cumin, and a handful of other spices and ingredients. Slow cooking allows the seasonings to sink well into the pork so you get perfectly tender, spicy bits of pork. It’s often served in bars as a finger food, and some even believe that eating Geera Pork makes it harder to get intoxicated! Test this theory at your own risk ;).
- 2 lbs pork, rinsed, trimmed of fat, and chopped into 1″ cubes
- 2 pimento peppers, chopped
- 1 bundle chives, chopped
- 1 bundle chadon beni, chopped
- 1 sprig rosemary, chopped
- 1 sprig fine leaf thyme, chopped
- 7 cloves garlic, 6 chopped, 1 crushed
- 1/2 medium onion, chopped
- 1 hot pepper, halved
- Juice of 1/2 lime
- 1/2 tsp soy sauce
- 1/4 tsp dried oregano
- 1/2 tbsp curry powder
- 1 1/2 tsp paprika
- 2 tsp salt, or to taste
- 2 tbsp oil
- 1/2 tbsp whole geera (Cumin) seeds
- 4 tbsp geera (Cumin) powder, divided
- Toss the chopped pork with the lime juice and drain.
- Season with half of the chopped ingredients, the salt, paprika, curry powder, oregano and soy sauce. Toss well to evenly coat all of the pieces, cover, and marinate for 1 hour.
- Heat the oil in a large pay over medium heat. Add the whole geera seeds, half of the pepper, and 1 clove of crushed garlic. Fry for 1 minute.
- Add 3 tbsp of the geera powder and fry for 1 minute.
- Add the pork and cook for about 3 minutes, stirring to coat it well with the geera powder.
- Add a little water, to cover the pork. Simmer for about 15 minutes.
- Add the other half of the pepper and the rest of chopped ingredients. Simmer until all of the water has evaporated (this will take some time – you’re slow cooking the pork).
- Add the remaining tablespoon of geera powder and cook for 5 minutes.
- Serve alone or with hops bread.
Recipe adapted from Simply Trini Cooking