As we close off another successful year of July’s Month Of Grilling, I’d like to take a traditional recipe for making Geera Pork and tailor it for the grill. Geera (cumin) Pork is one of those food/snacks you normally associate with enjoying big-people beverages and can be classed as a ‘cutters’. As you’d find Tapas in Spain, we have ‘cutters’ in the Southern Caribbean. To help the pork tenderize without having to cook for an hour plus and to add a bit of a fruity balance to the fiery scotch bonnet kick in the kebabs, we’ll employ the use of a ripe pineapple.
2-3 lbs pork (cubed)
1 tablespoon ground cumin (geera)
1 scotch bonnet pepper (diced fine)
1 medium pineapple
1/2 teaspoon salt
1 tablespoon Caribbean green seasoning
2 tablespoon olive oil
2 cloves garlic (smashed)
* abt 6 Skewers (bamboo or metal)
* If using chicken instead of the cubed pork, only marinate for a couple hours in the fridge before grilling. If doing this recipe gluten free, do go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs.
I used a cheap cut of pork with a bit of marbling/fat, but I did trim off any areas where there were too much fat. Cube the same size pieces (about 1 inch), wash with water and the juice of a lime or lemon (not mentioned in the ingredient list) and drain/pat dry.
Place the pieces of pork in a large bowl, then add all the ingredients, except the cubed pineapple.
Now add the cubed pineapple and mix well. I used my hands as I like to crush the edges of the pineapple to help release some of it’s juice. We need the enzyme from the pineapple/juice to work as a natural meat tenderizer. Seal with plastic wrap or place in a sturdy zipper bag and marinate in the fridge overnight.
When it’s time to grill, soak your bamboo skewers in cool water for a couple hours, then thread on the pieces of pork and pineapple as you would normally make a kebab. Since there are raw pieces of scotch bonnet pepper in the marinated pork, I’d recommend using gloves for the process and remember to wash your hands with soap and water immediately after.
I grilled this off on a very hot charcoal flame. Though they were placed directly over the heat, I had them elevated so we didn’t burn the Geera or natural sugars from the pineapple.
I grilled them elevated for about 15-20 minutes, then I went directly over the heat source the final 10 minutes. HOWEVER, do keep an eye on them as they may tend to char very easily. Remember to flip them around for even cooking. Slightly charred bits are ok!
You can personalize this dish by adjusting the amounts of salt, scotch bonnet and cumin you use and you can always cook longer if you wish. I must admit that though I’m not a huge fan of the traditional Geera Pork, this grilled version with the pieces of pineapple is absolutely delicious. NOTE! Traditionalists.. I’d recommend using roasted ground geera for the dark color and STRONG cumin flavor you’d be looking for.