I’ve been sick with a nasty cold this weekend. Fortunately, I was able to stay home and rest today, but I did decide to try making some geera pork for dinner. This is a dish served in my home country of Trinidad and Tobago. I have never tasted it before since pork hasn’t been served in my parents’ household for years and years, and we generally don’t cook it very often in ours. The dish was quite good I think, but unfortunately my sense of taste has been diminished to 25% of normal because of my cold. Mark didn’t complain about it anyway.
“Geera” is the same thing as cumin. I believe that in Trinidad geera pork is commonly consumed with alcoholic beverages, but we had ours with jasmine rice, potato cakes and curried channa (chick peas), and no rum. It is also supposed to be very hot and spicy, but I didn’t add any hot peppers because the kids (and Mark) were eating it. The boys seemed to like the pork OK, but I think they enjoyed the side dishes better. Jonathan actually requested roti with this meal, but I hadn’t gotten any out of the freezer.
I got my recipe from the Naparima Girls’ Trinidad cookbook. For the recipe click below. Since this was my first attempt, any suggestions for improving the recipe would be welcomed! (Noelia, you said Andrew made a good geera pork…)
(adapted from “The Multicultural Cuisine of Trinidad & Tobago & the Caribbean.” The book is great, but apparently Amazon doesn’t carry it. It seems to be readily available for purchase in Trinidad 😉
1 lb lean, boneless pork cut in 1 inch cubes (according to the book, chicken or beef can be substituted)
1 tsp salt
2 tbsp. minced green seasoning (chives or scallions, thyme, oregano, garlic and vinegar blended together to make a sort of paste. In Trinidad you can purchase this ready-made, but lots of people have their own recipes using different herbs.)
1/2 tsp. black pepper
2 tsp. minced garlic (I tend to go heavy on the garlic!)
2 tsp. minced shadow beni (culantro). (I can’t get this locally so I used cilantro which has a very similar flavor).
2 tsp. minced pimento
2 tbsp. vegetable oil
1 tbsp. garam massala (or curry powder)
1/4 cup water
1 tsp. minced hot pepper (I omitted this because the boys don’t like it)
1 tbsp. ground cumin (geera)
1. Season pork with salt, green seasoning, black pepper, garlic, cilantro and pimento. Allow to marinate for at least 4 hours or overnight.
2. Heat oil; mix garam massala with 1/4 cup water to form a paste and add to hot oil. Cook for about 3 minutes or until thick.
3. Add pork and stir until coated with massala.
4. Lower heat, cover and allow to simmer in its own juices for 20-25 juices or until almost cooked. You may have to add a little more water to prevent burning.
5. Add minced hot pepper and ground cumin; stir thoroughly and allow to cook for an additional 5-10 minutes until tender (I added extra cilantro at this step).