📝 About This Recipe
A cornerstone of Trinidadian 'cutters' or bar food culture, Geera Pork is a bold, intensely flavored dish where succulent pieces of pork are dry-braised in a concentrated infusion of roasted cumin (geera). This dish perfectly balances the earthy warmth of hand-roasted spices with the fiery kick of Scotch Bonnet peppers and the herbaceous brightness of 'shado beni'. It is a deeply aromatic, savory experience that showcases the East Indian influence on Caribbean soul food.
🥗 Ingredients
The Meat
- 2 pounds Pork Shoulder or Leg (cut into 1-inch cubes with some fat retained)
- 1 tablespoon Lime juice (for washing the meat)
The Green Seasoning & Marinade
- 1/2 cup Shado Beni (Culantro) or Cilantro (finely chopped)
- 6-8 cloves Garlic (minced into a paste)
- 1 inch Ginger (grated)
- 1 Scotch Bonnet Pepper (minced; adjust to heat preference)
- 3 stalks Green Onions (chopped)
- 1.5 teaspoons Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Geera (Cumin) Base
- 4 tablespoons Cumin Seeds (to be toasted and ground)
- 2 tablespoons Cumin Powder (store-bought as a backup/thickener)
- 1 tablespoon Curry Powder (Madras style preferred)
- 3 tablespoons Vegetable Oil
- 1/2 cup Water (for making the spice paste)
👨🍳 Instructions
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1
Place the cubed pork in a large bowl, squeeze lime juice over it, rinse with cold water, and pat dry with paper towels.
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2
In a mortar and pestle or food processor, blend the shado beni, garlic, ginger, scotch bonnet, and green onions into a thick 'green seasoning' paste.
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3
Thoroughly coat the pork with the green seasoning, salt, and black pepper. Let it marinate for at least 30 minutes, or overnight for the best flavor profile.
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4
In a dry heavy-bottomed skillet or 'karahi' over medium heat, toast the whole cumin seeds until they turn a dark chocolate brown and become highly aromatic. Be careful not to burn them.
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5
Once toasted, grind the seeds into a fine powder using a spice grinder or mortar and pestle. This is your 'roasted geera'.
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6
In a small bowl, mix the freshly roasted geera, the additional cumin powder, and the curry powder with 1/2 cup of water to create a thick spice slurry.
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7
Heat the vegetable oil in a large pot over medium-high heat. Add the spice slurry and cook for 3-5 minutes, stirring constantly, until the water evaporates and the spices 'fry' in the oil, smelling toasted and nutty.
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8
Add the marinated pork to the pot. Stir well to ensure every piece of meat is coated in the dark spice paste.
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9
Turn the heat to medium-low, cover the pot tightly, and let the pork cook in its own juices. This 'sweating' process ensures the meat remains tender.
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10
Check the pot every 10-15 minutes. If the liquid dries out before the pork is tender, add 1/4 cup of hot water at a time.
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11
Cook for approximately 45 minutes, or until the pork is fork-tender and the sauce has reduced to a thick, dark coating that clings to the meat.
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12
Once tender, remove the lid and increase the heat slightly to 'fry' the pork in the remaining oil for 2-3 minutes to intensify the color.
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13
Taste and adjust salt or pepper. Garnish with additional fresh shado beni and sliced scotch bonnets if desired.
💡 Chef's Tips
Always toast your own cumin seeds; the pre-packaged powder lacks the essential smoky depth required for an authentic Trini Geera Pork. Don't trim all the fat off the pork; the fat renders down and carries the spice flavors, creating the signature 'mouthfeel' of the dish. If you can't find shado beni, use cilantro but add a little extra garlic to mimic that pungent, earthy flavor. For a 'dry' geera pork (traditional bar style), ensure all liquid is evaporated at the end until the spices form a crust on the meat. If the heat from the Scotch Bonnet is too much, remove the seeds and membranes before mincing.
🍽️ Serving Suggestions
Serve as a 'cutter' (appetizer) with toothpicks alongside ice-cold Carib or Stag beer. Pair with fried bake or hops bread to soak up the intense spicy oils. Serve as a main course with a side of dhal and white rice. Accompany with cucumber slices or a light slaw to provide a cooling contrast to the heat. Enjoy with a side of mango or pommecythere chutney for a sweet and tangy balance.