Geera Pork (Trini Indian cuisine) is very spicy and even though you may be
under a little pressure because of the heat, you will always ask for more
What is Geera? Geera is the Hindi word for Cumin. Cumin are tiny seeds that
are among the top three spices used in Indian cooking. Geera is dark in
colour and has a distinct odour.
1 lb lean pork
1 teaspoon of salt
1/2 teaspoon of black pepper
2 grated garlic cloves
4 leaves shadon beni
2 teaspoon curry powder
2 hot peppers
2 teaspoons of geera/jeera powder (roasted cumin powder)
2 tablespoon oil
Clean the pork and cut up in to pint size pieces. Place in a bowl of water
and squeeze the juice of one lime into the water. Allow the pork to soak in
the lime water for about five minutes.
Throw out the lime water, rinse the pork and season with salt, black
pepper, garlic. Finely chop the shadon bennie, deseed and also finely chop
the pimento. Add these two ingredients to the pork. Allow to marinate for
at least four hours.
After meat has marinated, put a medium size deep pot on the stove to hot.
Add the oil. Cumin seeds can also be used instead of the powder. If you
decided to use the cumin seeds, they will have to be roasted in a frying
pan (no oil) and then finely crushed with maybe a rolling pin.
Add the curry powder and the cumin (crushed roasted seeds or powder) to a
cup of water, mix to form a paste. Carefully a the curry mixture to hot oil
and allow to simmer for about 3 minutes. Add the seasoned pork and stir
until the port is coated with the curry powder.
Lower heat, cover and allow to simmer in its own juices for about 20-25
minutes or until almost cooked. It may be necessary to add about a half cup
of water if the liquid has dried up within the pot to avoid burning. Add
remainder of ingredients and stir thoroughly. Cook for an additional 5-10
minutes until tender.
From: WhaToCook.com: Trini Cooking
Anatolii Tsekhmister / 123RF Stock Photo 14361384