Classic Geera Pork (Spicy Cumin Pork)

f you’re looking for a bold and spicy Trinidadian pork dish packed with real Caribbean flavor, this Classic Geera Pork recipe is it. Spiced with roasted cumin (what we call geera), bird peppers, fresh herbs, and aromatics, this dish is deeply rooted in Trini cooking and made for lime nights with friends. Whether you’re playing dominoes, sharing a few drinks, or just craving something smoky and satisfying, geera pork delivers every time. W

hile cumin isn’t usually my favorite spice, this version brings out its best side: earthy, toasty, and full of character. If you want to learn how to cook geera pork like we do in Trinidad and Tobago, this is the real deal. Cook it dry or leave a bit of gravy, it’s all about your vibe.

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Ingredient Guide

• Pork: Choose a fatty cut like pork shoulder or picnic for tenderness and flavor; lean cuts can dry out.
• Lime or Lemon Juice: Used for washing the pork before seasoning; this helps cut strong meat flavor and cleans the meat.
• Black Pepper: Adds subtle background heat to balance the roasted geera.
• Caribbean Green Seasoning: Essential for that all-purpose herbal base flavor.
• Salt: Pulls everything together and enhances the pork’s natural flavor.
• Roasted Ground Geera (Cumin): This is the backbone of geera pork; toast whole seeds and grind for a more intense taste.
• Vegetable Oil: Helps sauté aromatics and carry flavor; neutral oils work best.
• Geera Seeds (Cumin Seeds): Toasted whole in oil to infuse flavor into the dish from the start.
• Scallions: Adds fresh onion flavor; use both white and green parts.
• Garlic: Provides earthy, bold aroma; smash for stronger infusion.
• Cilantro: Brightens up the pork and balances the spice; can substitute with shado beni if available.
• Parsley: Fresh herb that adds a clean, green finish.
• Pimento Peppers: Mild and sweet, these “seasoning peppers” build flavor without heat.
• Bird Peppers: Hot and fiery; adjust quantity to your heat tolerance.
• Water: Used to simmer the pork until tender; allows you to control how dry or saucy the final dish is.

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Shopping Made Easy

• Look for pork shoulder or picnic cuts at your butcher; trim and cube into 3/4-inch pieces.
• Geera (cumin) seeds can be found at Caribbean, Indian, or international grocery stores.
• Bird’s eye peppers are often labeled as Thai chilies; use sparingly if you’re not used to the heat.
• Green seasoning is available bottled, but homemade versions have the best flavor and freshness.
• If you can find shado beni, it’s a more authentic substitute for cilantro in Trini cooking.

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Cooking Notes from the Kitchen

• No need to marinate; this method builds flavor directly in the pot.
• Don’t cover the pot while searing; you want caramelization for deep flavor.
• The pork will release natural juices; let it reduce until the oil reappears before adding water.
• Simmer gently with the lid ajar to avoid toughness.
• Finish dry or leave a little gravy, depending on how you’re serving it.

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Can I make this with chicken?

Yes, bone-in chicken thighs work great. Reduce cook time slightly and keep some gravy for moisture.

How spicy is this dish?

Very spicy with the bird peppers. Reduce the number or use mild peppers if needed.

What cut of pork works best?

Pork shoulder or picnic offers the right balance of fat and texture. Avoid very lean cuts like loin.

Can I make it ahead of time?

Yes, it reheats well and may taste even better the next day after the flavors develop further.