In Memory Of Karen Nicole Smith, 1972 - 2016

Tantalizing Trini Geera Pork.

Trinidad  geera pork

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.

trini geera pork

trini geera pork (2)

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.

trini geera pork (3)

trini geera pork (4)

trini geera pork (5)

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.

trini geera pork (6)

trini geera pork (7)

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.

trini geera pork (8)

trini geera pork (9)

Trinidad  geera pork

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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Tantalizing Trini Geera Pork.
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  1. Peter E Beckles
    September 3, 2022 / 12:42 pm

    I’m cooking it right now: your recipe says: “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….”
    How can I do that without liquid in the first place?

    Also, can the “I’m not a robot” thing be a bit less onerous?

  2. Peter E Beckles
    September 2, 2022 / 10:40 am

    Many times, I would like to reduce your recipes as there are just two of us in the house. But you can’t reduce 3lb pork to 1/2 lb just like that. How do you reduce a “tiny pinch of curry powder”!

  3. May 11, 2019 / 9:02 am

    Thank you! I have to go the grocery. Yummy!

  4. Han Wachtel
    September 2, 2018 / 3:31 pm

    Some of my Trini relatives and pumpkin-vine family make the most amazing Geera Pork, though not looking over their shoulders or picking their brains leaves me Googling recipes. This one (I’ve had to be a little creative with some of the ingredients due to my wife’s allergies) is delicious and fills my cravings both as a cutters and as a main meal. Well done and many thanks.

  5. CLIFF
    May 15, 2018 / 5:52 am

    Thanks 4 all your Recipes Chris,Luv my Pork as a meal or Cutters.Geeat recipe

  6. Bernice Martin
    December 29, 2016 / 10:39 pm

    Love me some geera pork; thanks for this recipe.

  7. alanamercedes
    November 12, 2016 / 2:01 pm

    Was craving geera pork last night. Dhal finished, rice done, just picked up my pork, cooking this for lunch today. Thanks! Rainy Saturday in Trinidad.

    • admin
      November 12, 2016 / 8:22 pm

      do enjoy.. wish I had a plate right abut now

  8. Sharonda
    October 10, 2016 / 5:50 pm

    I love this recipe. I make for my husband who is West Indian and he loves it.

  9. LK
    August 11, 2016 / 1:57 pm

    Hey Chris,

    Sending some love to you from Trinidad. Thanks for sharing your recipe. It looks divine.

  10. De warahoun
    August 1, 2016 / 4:31 pm

    Thank you for this. I had a craving for geera pork and your recipe appeared in my search. I love the simple to follow instructions and glad to know that it’s so easy to make. My pork is simmering at the moment, but I know already that I’ll be making this again.

  11. Cicely Jordan
    March 30, 2016 / 9:39 pm

    This came out amazing! Thank you for sharing your recipe.

  12. Nicole
    December 14, 2015 / 11:59 pm

    Hi Chris what kind of pork should I buy for this recipe? Thanks in advance.

    • admin
      December 15, 2015 / 8:23 am

      any cheap cut with a bit of fat (marbling) – leg, butt etc will work

  13. Trinii1
    December 14, 2015 / 8:12 pm

    Made this recipe this past weekend. Absolutely delicious. I even got creative and added kuchela (sp?) I made quite a bit, so I am having some it daily. Thanks Chris

  14. Clidege
    November 10, 2015 / 11:42 pm

    Great recipe but I have a question…How can you fix the recipe if you accidentally pour the geera in with the other ingredients for the pork to marinade in?

    • admin
      November 11, 2015 / 9:35 am

      just add to the heated oil — you should be fine

  15. Robert
    October 27, 2015 / 8:09 pm

    Looks good Chris. I’m eager to make it!

  16. July 19, 2015 / 12:57 pm

    Best recipe on the internet that I came across. So simple and informative.

  17. Andy
    March 7, 2015 / 11:03 am

    made this twice for my mates at work – one is a Trinnie who doesn’t get to eat pork cos he’s married to an Indonesian muslim. He says mine is as good as his Mum’s. I serve mine in a roti with Scorpion hot sauce.

  18. Kamla--Ena--Rampersad
    February 13, 2015 / 11:41 am

    Hi Chris, I like to follow your receipes, I’m from Trinidad so you can see I know all the trini cooking, one thing I don’t know how to make souse, HA!! HA!!!

    • admin
      February 13, 2015 / 12:07 pm

      there are 2 souse recipes on here, click on recipe index at the top

  19. Marsha
    February 7, 2015 / 10:26 am

    Hello Chris,
    I love the way you formatted your instructions, its an easy to follow guide. When I am cooking I know my food must look similar to the pics you have posted. Sometimes recipes can be quite ambiguous, however you have created a clear picture in my mind about this recipe. Excellent Job.

    • admin
      February 7, 2015 / 11:57 am

      thanks for your kind comment and support.

  20. maureen
    January 18, 2015 / 10:25 am

    Trying this for dinner today. am sure it will be as delicious as all your other recipes I have cooked.

  21. ava Berkeley
    January 3, 2015 / 9:46 pm

    Hey Cris Happy New Year! I tried this recipe it came out perfect. Keep giving us your nice stuff.

  22. susan John
    November 17, 2014 / 2:38 pm

    Tried it loved it, simple and easy. Wanted something from home. Best part had all the ingredients on hand

  23. Sterling S Mohammed
    November 7, 2014 / 9:44 am

    Excellent Chris.Geera Pork-the cutters of choice in a Trinidadian Rumshop!Some people insist that pork Belly is the best cut for this.

  24. Suren Bechan
    April 22, 2014 / 4:10 pm

    My mom has been bugging me to find this recipe. I guess she lost hers. I’ve been learning from CaribbeanPot for a while. I even recommended it to people outside our culture. Everyone enjoys the detail, simplicity, and deliciousness of these recipes; now that even includes my mom. Thanks a lot.

  25. leslie-ann
    April 2, 2014 / 12:22 pm

    I’m gonna try this for the very first time.
    will let you know the results

  26. Ramona Hansraj
    February 7, 2014 / 8:40 pm

    Hi Chris both Samantha Singh and Triniexpert Cook are correct about the lime juice and meat and the flour.And the clear stuff is really what makes the meat fresh. I have my own version that I have been using for years and everyone loves it at our limes. I just season the pork with salt,black pepper, lots of geera and anchar massala sometimes a little curry. I heat the oil and put it in to cook and I let it fry and for about 5 mins then lower the heat very low and cover it. This way it springs water and cooks in this until it is tender, then I take off the cover and raise the heat and let it fry down dry. When it is dry I put in freshly chopped ( I use my mini chopper) bandania, garlic ( lots of garlic) and hot pepper( a lot of pepper because I love pepper) and some more geera powder and maybe a little sprinkle of anchar massala. Let it cook for a few minutes then turn off the heat and that’s it. It taste great.

  27. natalie
    October 24, 2013 / 1:32 pm

    love it i try it with chicken

  28. Trinixpert cook
    January 27, 2013 / 1:36 am

    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.

    • Lady Luv
      November 8, 2013 / 9:08 am

      This is how I make it, except the the Kari leaves. I do not know where to get it.

    • Lissilees
      December 27, 2013 / 9:58 am

      this is how we do it home! also we use the Methi seeds with the kari pele leaves, gives it a nice aroma… luv it!

  29. Randy Manburgh
    December 4, 2012 / 9:31 am

    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!!

  30. einna54
    October 20, 2012 / 4:55 pm

    I tried this recipe, using chicken instead, it was very tasty…….Thank you!

  31. Abgail
    August 2, 2012 / 2:13 pm

    I tried it only thing i did different was used a pressure cooker. I find the pork to be a little tough.

  32. Sandra
    May 5, 2012 / 10:43 pm

    Please send the trini geera pork recipe to my email address, thanks a mil.

  33. trinigirl
    December 17, 2011 / 11:20 am

    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

  34. Sheila
    December 11, 2011 / 7:23 pm

    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!

  35. Earla
    November 19, 2011 / 5:13 pm

    I'm actually going and try this recipe now. Thanks.

  36. judith
    September 10, 2011 / 9:13 pm

    Your Geera Pork sounds and looks delicious. Look forward to trying it.

  37. samantha singh
    September 10, 2011 / 9:03 pm

    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.

    • Julian
      October 9, 2011 / 9:34 am

      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.

    • Trinixpert cook
      February 2, 2013 / 8:40 pm

      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.

  38. Donna Buckmire
    August 11, 2011 / 6:57 pm

    I'm no meat mouth but I love cooking for my meat mouth husy. This recipe looks tantalising enough to re-convert meh. Yum!

  39. TEEKAH
    August 11, 2011 / 5:17 pm

    its not the same… but i can cook up w chicken. i doh eat pork!

  40. Amanda
    July 16, 2011 / 12:18 pm

    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

  41. Pamela
    July 13, 2011 / 6:51 am

    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.

  42. Evana
    July 3, 2011 / 8:17 am

    I was wondering if you could add a bit of curry to this….but now i know……Yum Yum :P…Gonna try this now!

  43. savitri
    June 20, 2011 / 7:18 am

    Chris, can you replace the pork with diced chicken pieces?

    • Amanda
      July 16, 2011 / 12:24 pm

      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

  44. Patsy
    April 19, 2011 / 4:10 pm

    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.

  45. Rainia
    April 15, 2011 / 9:49 am

    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.

    February 24, 2011 / 10:07 am

    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…

  47. Doug
    January 4, 2011 / 7:25 pm

    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.

  48. Debs
    January 4, 2011 / 6:00 pm

    I used the spice ingredients with lamb neck for Christmas :DELICIOUS: 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.

  49. Stacia
    December 26, 2010 / 6:33 pm

    OMG…I decided to try this dish today and can I say it was a hit…..yum yum yum…..

  50. janelle
    December 23, 2010 / 6:50 am

    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.

  51. December 16, 2010 / 11:04 am

    Geera pork is one of my favourite Trinbagonian dishes.

  52. Jennie
    December 15, 2010 / 3:27 pm

    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!

  53. Susan
    December 11, 2010 / 8:10 pm

    I made it for dinner and it was EXCELLENT! Definitely will be making it again.

  54. nathalie
    December 11, 2010 / 2:13 pm

    mouth watering have 2 try it

  55. Susan
    December 11, 2010 / 9:38 am

    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.

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