Classic Geera Pork (Spicy Cumin Pork)
A spicy Trinidadian pork dish infused with roasted cumin, herbs, and hot peppers—perfect for lime and domino night.
Ingredients
- 3 1/2 pounds pork cubed
- 1 of lime or lemon; juiced, to wash pork
- 1/4 teaspoon black pepper
- 1 tablespoon Caribbean Green Seasoning
- 3/4 teaspoon salt
- 1 1/2 tablespoons roasted ground geera cumin
- 2 tablespoons vegetable oil
- 1/2 teaspoon geera seeds cumin seeds
- 2 scallions chopped
- 4 cloves garlic smashed
- 2 tablespoons cilantro chopped
- 1 tablespoon parsley chopped
- 2 pimento peppers diced
- 8 Bird’s Eye peppers chopped
- 1 1/4 cups water
Instructions
- Cut pork into 3/4-inch pieces. Wash with lime or lemon juice and water. Drain well.
- Season pork with black pepper, salt, green seasoning, and roasted ground geera. Mix to coat wel
- In a wide heavy pan, heat oil on medium heat. Add geera seeds and reduce heat. Cook for 3 minutes until fragrant.
- Add scallions, garlic, cilantro, parsley, pimento peppers, and bird peppers. Cook for 3 minutes.
- Turn heat to medium-high and add seasoned pork. Stir to coat with aromatics.
- Cook uncovered for 8–10 minutes until pork releases and reabsorbs its own juices and oil is visible.
- Add water, bring to a boil, then lower heat to a gentle simmer. Cover with lid slightly ajar.
- Simmer for 35 minutes or until pork is fork-tender.
- Uncover and increase heat to burn off excess liquid if you prefer a dry finish.
- Garnish with extra cilantro and pimento peppers before serving.
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