Geera Pork, also known as cumin-spiced pork, is a popular Trinidadian dish that is loved by many. It is a flavorful and aromatic dish that is made by marinating pork pieces in a blend of spices, including cumin, garlic, ginger, onion, and hot pepper. The meat is then cooked until tender and served with rice, bread, or in cups as a snack during social gatherings. The dish is a staple at events such as parties, picnics, and sporting events and is often paired with a cold beer or rum punch.
Geera Pork is not only a delicious dish but also a cultural symbol in Trinidad and Tobago. It is a representation of the diversity and richness of the country’s cuisine. The dish has its roots in the Indian community, who brought their culinary traditions to the island during the colonial period. Over time, it has become a beloved dish of all Trinidadians and is now an integral part of the country’s food culture. Geera Pork is a testament to the island’s history and the fusion of its diverse cultures, making it an essential dish to try when visiting Trinidad and Tobago.
Prep Time: 2 hours ]15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Course: Appetizers
Cuisine: East Indian
Servings: 6
Ingredients
- 1 lb. pork
- 1 tbsp. geera cumin
- 4 cloves garlic chopped
- 1 small onion chopped
- 3 leaves chadon beni
- 1 sprig of chive
- 1 pimento pepper
- water
- 2 sprigs thyme
- 1 hot pepper scotch bonnet
- Salt to taste
- Lime to wash the pork.
Instructions
- Cut pork into 1″ pieces and wash with lime. Mince the herbs. Add the herbs and the geera to the pork and leave to marinate for 1-2 hours.
- Saute the garlic and onion in 2 tablespoons of oil. Add the pork and hot pepper and mix thoroughly. Add some water and cook the meat until tender.
- When the meat is tender, simmer until most of the water is evaporated and the meat is cooked. Serve cool by itself or with Hops bread.
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Recipe © Simply Trini Cooking. All rights reserved
Geera Pork
Ingredients
- 1 lb. pork
- 1 tbsp. geera cumin
- 4 cloves garlic chopped
- 1 small onion chopped
- 3 leaves chadon beni
- 1 sprig of chive
- 1 pimento pepper
- water
- 2 sprigs thyme
- 1 hot pepper scotch bonnet
- Salt to taste
- Lime to wash the pork.
Instructions
- Cut pork into 1″ pieces and wash with lime. Mince the herbs. Add the herbs and the geera to the pork and leave to marinate for 1-2 hours.
- Saute the garlic and onion in 2 tablespoons of oil. Add the pork and hot pepper and mix thoroughly. Add some water and cook the meat until tender.
- When the meat is tender, simmer until most of the water is evaporated and the meat is cooked. Serve cool by itself or with Hops bread.
