Geera Pork

Ingredients

  • 2 lbs pork (pork shoulder or pork belly), cut into cubes
  • 1 tsp cumin seeds 
  • Ground roasted geera Powder
  • 1 medium onion, finely chopped
  • 2 ripe pimento peppers, chopped
  • 1-2 scotch bonnet peppers, finely chopped (optional, adjust for heat preference)
  • 4-5 cloves garlic, minced
  •  1 tsp fresh thyme
  •  2 scallions, chopped
  •  1 tsp green seasoning (optional, see recipe below)
  •  1/2 tsp salt (adjust to taste)
  •  1/2 tsp black pepper
  • 1/4 tsp turmeric (optional, for color)
  •  2 tbsp vegetable oil (or oil of choice)
  • 1/4 cup water or broth (as needed)
Green Seasoning:
  • 1 small bunch chadonbeni (culantro)
  • 2-4 garlic cloves
  •  1 small hot pepper (e.g., scotch bonnet)
  •  Blend everything up or you can chop everything up fine.


Instructions:

1 Season the Pork:


  • In a large bowl season with green seasoning, onions, black pepper, salt, scallions, and 1 tbsp curry powder. (This is the way i do it ).Mix well to make sure the meat is seasoned evenly. Allow the pork to marinate for at least 30 minutes, or overnight for deeper flavor.

2 Prepare the Pot:

  • 
Heat 2 tbsp of oil in a cast iron pot or heavy-bottomed pan over medium heat.
  • Now take ah lil whine and vibe out

3 Sauté Aromatics:


  • Add left over chopped onions and garlic to the pot. Sauté for1-2 minutes until softened and you hear it crackling.
  • Add small pieces of pimento peppers, and a couple of sprigs of chadonbeni and stir for 60 seconds. this next part is imnporant!
(Geera powder can burn & turn black if you dont do this step correctly.)
  • 
GO ahead dd a couple whole cumin seeds & 2tbs of geera powder to the pot. Make sure your pot is on medium heat during this step.
  • Stir to combine, and cook for 1-3 minutes over medium heat until the geera powder begins to dissolve and your nose start to scratch yuh.
4 Add the Pork:

  • Add the seasoned pork to the pot. Stir to coat the meat with the spices and aromatics. Let the pork sit for about 4-5 minutes without stirring, allowing it to brown and take its color.

5 Simmer:


  • Once the pork has a nice color, reduce the heat to low and stir to ensure the meat is evenly coated with all the seasonings. Do not add water yet. Cover the pot and let the pork cook in its own juices for about 25-30 minutes, stirring occasionally.

6 Add Liquid:


  • If the liquid has evaporated and the pork looks dry, add a little bit of heated water to the pot (just enough to create some sauce and soften the meat). Continue to cook for another 30-45 minutes, or until the pork is tender and the flavors makes you want to suck your finga. Stir occasionally to prevent burning.
7 Adjust Seasoning:
Taste and adjust the seasoning (salt, pepper, or heat) as needed.
  • 10 Serve:
Once the pork is tender and cooked through, remove from heat. Serve hot with your choice of sides, like rice, roti, or jusso

Notes

  • Green Seasoning: This seasoning mix can be made ahead of time and stored in the fridge for several days. It adds an authentic Caribbean flavor.
  •  Adjusting Heat: The scotch bonnet and hot pepper can be adjusted according to your spice tolerance. 
  •  Cooking Time: The longer the pork marinates, the better the flavor will develop. If you can marinate it overnight, that's ideal.