Entree: Trinidad and Tobago – Southern Culinary Region – Geera Pork (Pan-fried cumin-seasoned pork with Caribbean aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and finely chopped (optional)
- 2 tbsp (14 g) ground cumin (geera)
- 1 tbsp (7 g) cumin seeds, lightly crushed
- 2 tbsp (30 ml) green seasoning (cilantro, culantro, chives, garlic blend) or finely chopped fresh cilantro and chives
- 1 tsp (5 g) dried thyme
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (120 ml) water or light chicken broth
- 2 tbsp (30 g) chopped fresh cilantro for garnish

Instructions

1. Combine pork, ground cumin, crushed cumin seeds, green seasoning, minced garlic, dried thyme, lime juice, salt, and black pepper in a bowl; mix well and marinate at least 1 hour or overnight in the refrigerator.
2. Heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet over medium-high heat. Add pork in a single layer and brown in batches, about 3–4 minutes per side; transfer browned pieces to a plate.
3. Add remaining 1 tbsp (15 ml) oil to the skillet. Reduce heat to medium, add sliced onion and Scotch bonnet, and sauté until the onion softens and begins to color, about 5–7 minutes.
4. Return all pork to the skillet with any accumulated juices. Add 1/2 cup (120 ml) water or broth, stir to deglaze, bring to a simmer, then reduce heat to low and cover. Cook until pork is tender, about 20–30 minutes.
5. Remove the lid, increase heat to medium-high, and cook uncovered until the sauce reduces and the pork develops a slightly dry, crisp-edged exterior typical of geera pork, about 5–10 minutes more. Stir occasionally to avoid sticking.
6. Taste and adjust seasoning. Remove from heat and sprinkle chopped cilantro over the pork. Serve hot with rice, fried bake, or roti.