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.
