Geera Pork
Trinidad and Tobago are the southernmost islands in the Caribbean. Their cuisine is influenced by West African, Creole, South Asian, Chinese, Native American, Arab, European, and Latin American. Geera pork is marinated pork shoulder cooked with toasted ground cumin seeds and braised until tender. The pork is a popular bar food served as a “cutter”; kind of like a Spanish tapas.
Ingredients
- 2 lbs pork shoulder cubed
- 1 tomato diced
- 1 medium white onion sliced
- 1 birds eye chili diced
- 1 tbsp green seasoning
- 2 tbsp cilantro chopped
- 5 garlic cloves minced
- 1 lime juiced
- 2 tbsp cumin
- 2 cups water
- salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine onions, tomatoes, garlic, green seasoning, cilantro, and birds eye chilies.
- Mix in the cubed pork shoulder. Squeeze the juice of a lime over the pork. Cover and marinade for at least 4 hours.
- In a large sauté pan over medium high heat, dry toast the cumin seeds for 2 minutes. Remove and grind in a spice grinder.
- Add the cooking oil to the sauté pan. Remove the pork from the marinade ingredients. Add the marinade ingredients to the sauté pan, cooking for 5 minutes.
- Stir in the cumin, cooking for 2 more minutes.
- Add in the pork. Brown on all sides for 7-8 minutes, making sure the pork is coated in the sautéed marinade ingredients.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 45 minutes.
- Season with salt and pepper to taste.
