Categorized | Pork
Tantalizing Trini Geera Pork.
Posted on 11 December 2010
I’d like to make it clear that tough I may use the term “Trini” from time to time, it’s no intention to leave out my country folks from Tobago. This recipe is uniquely Trinbagonian, as with many of the recipes I share on this blog. I’m no fan of geera (Cumin) and I’ve only tried this dish once before and it was more out of respect that I did. I didn’t want to offend our host when they had this prepared for us during a recent trip down the islands. However, I’ve found that I do like the way my recipe turned out and it made me change my mind about not liking geera. Seems “yuh boi have sweet hand after all“…
My search for the perfect geera pork recipe saw me hit a number of websites online and the one thing I did see mention was that geera pork is considered a “cutters”. Like how the Spaniards have tapas, a snack enjoyed while sampling “beverages”. This I didn’t really agree on, since I do know that this dish makes its way on many dinner tables on the islands as well. Another thing I noticed in the recipes I found is that there are a few variations of making this. Some people use whole geera seeds (cumin seeds) and toast them a bit then add the seasoned pork. While others add the same roasted ground geera that I used, but at the end. Nigel on facebook commented that to avoid any sort of “bitter” taste, that the geera should be added near the end of cooking. Thanks for the tip Nigel.
Here’s my foolproof way of making geera pork…
You’ll Need…
3 lbs pork – 3/4 inch cubed
1 teaspoon salt
1 medium tomato diced
1 scotch bonnet pepper (any hot pepper… I used habanero)
1/8 teaspoon black pepper
1 tablespoon green seasoning
4 leaves shado beni chopped or 2 tablespoon cilantro chopped
2 small onions sliced (divided)
4 cloves garlic sliced thin or crushed
2 cups water
2 tablespoon lime or lemon juice
2 tablespoon vegetable oil
1 heaping tablespoon roasted geera powder (cumin)
1/4 teaspoon curry powder (I used a Caribbean style madras curry blend)
* I used a piece of pork from the leg which had a good marble effect with little bits of fat, but with this dish I’m sure that a leaner piece would work if you’re concerned about the fat. However I do like the moist way the end product is without the use of lean meat. In the end it’s your choice.
Start by cutting the pork into small pieces, about 3/4 inch thick. Then pour the lime or lemon juice over it in a bowl and rise off with cool water. Drain well and season as follows: add the tomato, salt, black pepper, curry powder, 1 onion sliced, green seasoning, shado beni or cilantro and hot pepper. Yes, we’re using a whole pepper for this one, but it’s only because this dish is known for being extra hot. But you can adjust to your own tolerance. You’ll also notice that I used a tiny bit of curry powder and other recipes will not have that listed. I love the extra level of flavour this adds to the dish while marinating.
Give it a good stir and allow it to marinate for a couple hrs in the fridge. The next step is to heat the oil on medium/high heat (in a heavy pot if you have one) then add the the next onion (sliced) and the garlic. Allow that to cook on medium heat for about 4-5 minutes or until the edges start to go brown. Now add the roasted geera powder, but turn down the heat to medium/low so we can cook this for a few minutes without it actually burning. BTW if you’re shopping for a good heavy pot, check out the full options at Cast Iron Pots.
It should become a bit thick and start sticking to the bottom of the pot… that’s normal. The aroma will be intense, but wonderful! Now it’s time to add the seasoned pork to the pot. Add a few pieces at a time and stir as you go along. You want to pick up all the geera paste we created with the pieces of meat, so everything is coated.
Empty the entire contents of the bowl that had the seasoned pork. Now bring it up to a boil, then lower it to a simmer and with the lid on… allow it to cook for about 20 minutes. It will spring up it’s own natural juices.After 20 minutes turn up the heat to high and cook off all that liquid. Takes about 5 minutes. Try to make sure the bottom of the pot is completely dry, then add the 2 cups of water. Bring it up to a boil, then lower to a gentle simmer (covered) and allow to cook for another 45 minutes or so (I like it tender). If you find that it’s tender enough for you at this point, turn up the heat and allow all the remaining liquid to burn off.This is usually served without any gravy, but I love me some gravy so I didn’t cook off all the liquid.
The complete meal this day consisted of brown rice, dhal and the geera pork. I was quite surprised how delicious it turned out, knowing that I had little love for geera (cumin) and the best part – I didn’t have heartburn problems after
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31 Responses to “Tantalizing Trini Geera Pork.”
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Once I saw this on Facebook I could not wait for you to post the recipe. I am making this for dinner tonight! Thanks for all the great recipes.
mouth watering have 2 try it
I made it for dinner and it was EXCELLENT! Definitely will be making it again.
Delish! My 11 year old daughter ate like she's never seen food
. I was shocked! And she's not usually a meat child! My Mom did the dahl and prepared the pork and I put it all together. Not a bad Wednesday evening dinner considering we're in cold, snowy Sweden…thanks Chris!
Geera pork is one of my favourite Trinbagonian dishes.
I absolutely love cooking Geera pork. I use as a cutters but also as a main dish. I love it hot and spicy and add a little jerk and the geera in the seasoning to make geera pork.
OMG…I decided to try this dish today and can I say it was a hit…..yum yum yum…..
I used the spice ingredients with lamb neck for Christmas
ELICIOUS: everyone initially assume it was mutton. You could use the spice mix on any meat, and it would be great – the pepper packs he punch
Thanks for the posting.
First tasted geera pork this December. My cousin's daughter in law from T&T brought it to the family get together. It was great! Had to find a recipe and this one looks good. I am going to try it a.s.a.p. and will let you know how it came out. Thanks for sharing.
wow its good to finally get som good trinidadian recipies online, because i miss trinidad so much and it aint easy with the type of food up here in cold norway…
Will definitely try this recipe, sounds mouthwatering. I am in Scotland and find it difficult to get Caribbean ingredients.
Will let you know how it turned out.
This sounds as a dish I would really want to try, I've heard so much about it but now I have the recipe I definitely would try it.
Chris, can you replace the pork with diced chicken pieces?
Hi Savitri, I have made this with chicken before, and even beef. I did add a bit of curry powder to mine, regardless of what meat I use. It still comes out great!! Amanda
I was wondering if you could add a bit of curry to this….but now i know……Yum Yum
…Gonna try this now!
Good Morning Chris, I went grocery shopping yesterday and now I have to go back and get some pork. You will definitely made a "Cook" out of all of us….Thanks so much for your wonderful recipes and tips.
Hi Chris, just wanted to say I came back from holiday in Trinidad yesterday…I am sooooo depressed now being back in the UK with all the dreary weather, its been raining almost all day, that I decided I will make geera pork today, with dhal and rice. Its the closest I will get to being in Trinidad at the moment. I brought back some green seasoning and spices, even brought back some Kuchela….can’t wait to make the geera pork…pity I did not bring back a few Carib beers!! LOL!!….Amanda
its not the same… but i can cook up w chicken. i doh eat pork!
I'm no meat mouth but I love cooking for my meat mouth husy. This recipe looks tantalising enough to re-convert meh. Yum!
hi im from trinidad but im a vegetarian but my boyfriend is not so i started to look for this recipes on line to make this dish to suprise him and every body and i just wanted to thank you for getting it right . ps i have been told that you should not wash meats like pork, lamb,beef,etc with lime because that makes the meat more tuff instead you should wash these meat with flour to make them soft so cooking time would be less is this true not would love for you to reply to my question . thank you so much.
Never heard of "washing" anything with flour. Lime juice acts as a tenderizer and also kills off any bacteria.
More importantly, geera pork NEEDS to be cooked for a long time to taste right and be tender. A quick cook time will be like eating a seasoned pork chop.
You are very Right. The Citric Acid in Lime juice does indeed toughens meat, Meats such as Duck, pork, goat and even chicken. The alternative to lime is that the meat should be allowed to soak for a little while in flour water, mixed properly and then thoroughly rinsed. The Flour also removes all the clear slimy stuff (the main source of freshness) under the skins of many meats – especially chicken and duck! DO NOT over soak meat
A good meat tenderizer is a few ounces of White Rum added when seasoning meat for any type of preparation.
Angostura Bitters is Also an excellent extra flavour when seasoning meat for stews.
Your Geera Pork sounds and looks delicious. Look forward to trying it.
I'm actually going and try this recipe now. Thanks.
I have to try this for a Christmas Eve night cutters….I will let you know how it turns out. Not sure Im going to put the tomatoes though!
well i am a trini and i love my trini food and i going to make this thing right now, i having me a trini crave
Please send the trini geera pork recipe to my email address, thanks a mil.
I tried it only thing i did different was used a pressure cooker. I find the pork to be a little tough.
I tried this recipe, using chicken instead, it was very tasty…….Thank you!
Hi, I have read your geera pork recipe and decided to try it. The results were great, actually my first own attempt it was a little bitter. Thanks again for the recipe,bye!!
Consider an alteration to your recipe; Since a lot of the flavours in geera pork comes from the pork fat, lean pork does not make good geera pork. I have found that the BEST part for making geera pork is the Head or the belly.
Do not burn the Geera at the beginning. Season pork as you described but add 2 parts geera 1 part Chatak curry powder 1 part Garam Massala. Mix Well. Saute onions (1/8" slices till translucent), and Garlic (lots of garlic sliced thinly – not minced until lightly brown) sliced hot pepper and VERY IMPORTANTLY… Kari Pele leaves. Garlic and Karipele leaves gives Geera Pork the exquisite smell before the taste.
Empty ALL Pork in Pot and stir well and cover pot (Do not add water) and let cook in its own released juices. Stir pot occasionally. When the water about 1/8 level, add BOILING WATER. (Cold water drops the cooking temperature and changes the texture of the meat, you would want to keep the temperature at which the meat is cooking). If needs be, whenever you have to add water, Add Boiling Water.
About 3-4 minutes before heat is turned off, add more geera to taste, stir in well for a couple minutes (This is where the difference in taste in geera pork is really brought out.), cover pot and turn off stove. The choice of how tender or how much soorwah (Sauce) is a matter of preferred taste.
Geera pork goes well with Upargar (very spicy tomato choka), Murtani (Dhal with ochro, roast bhaigan, carrots) and White Rice
Try this method and I guarantee you will taste a pleasant difference.