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Gluten Free Meat & Poultry

Grilled Geera Pork Recipe.

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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.

You’ll Need…

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.

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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.

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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.

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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!

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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.

Meat & Poultry

Candied Pork Tenderloins On The BBQ.

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The past three recipes during this the official month of grilling on Caribbeanpot.com, we’ve done our cooking on a propane grill but today we’ll go old school and dust out the charcoal bbq for that extreme flavor you can only get by using coals. With just two steps and a few ingredients you’ll not only love how simple this candied pork tenderloins are to make, but you’ll be amazed at how juicy and packed with flavor they will be.

The first step is to marinate the pork tenderloins, then spark up the charcoal bbq and do your thing!

You’ll Need…

3lbs pork tenderloins
3 cloves garlic (minced)
1 cup soy sauce
2 tablespoon brown sugar (golden)
2 sprigs thyme
2 seasoning peppers (pimento peppers)
1 teaspoon grated ginger

* I used dark soy sauce but if you’re concerned about the sodium level, you can certainly use a light soy. If you can’t source the seasoning peppers, you can use a 1/4 scotch bonnet or habanero pepper finely diced. You can also combine the seasoning peppers with scotch bonnet for a little Caribbean KICK!

Though there are only two steps in making these amazing candied pork tenderloins, it does require some patience. In a bowl combine the soy sauce, ginger, garlic and brown sugar, then place the (washed and dry) tenderloins in a zipper bag (get a strong one so it does not leak on you) and mix in all the ingredients. Seal the bag, give it a good massage then place it in a bowl in the fridge. I put it in a bowl so in the event of any leakage, there won’t be a mess in the fridge to clean up.

TIP! For extreme flavor allow this to marinate overnight, but you can also go with a couple hours if you’re pressed for time.

As you get your coals up to temperature I would recommend taking the pork out of the fridge, discard the marinade and allow it to come up to room temperature. The last thing you want to do is to put cold meat on a hot bbq.

Here is where you will now personalize the dish by the technique you use for grilling. I did the indirect method where I placed the tenderloins away from direct heat and allowed them to slowly cook for about 45 minutes. Since pork tenderloins are never uniform in shape, I always place the skinny end as far away from the direct heat as this end will ALWAYS cook faster and can dry-up on you.

Please note that due to the sugar as well as the soy sauce in the marinade it will take on color very fast, so try to cook over indirect heat. That said, the last 4-5 minutes of cooking I did place them directly over the heat to get a lovely color and for added flavor.

After you remove them off the bbq, it’s very important that you cover them with some tin foil and allow them to rest before slicing. This resting will redistribute the natural juices back into the meat and make for a more tender and juicy candied pork tenderloins.

Tip: You can add some apple wood to the coals for a lovely fruity smoke flavor which will compliment the pork very well. If you don’t have a charcoal grill, you can do your thing on a propane grill.

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