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Cumin or Geera as it is known in the Caribbean, is a spice with a very distinctive powerful flavor and aroma. This spice is the star of the Geera Pork dish and can be seen and smelt cooking at many family river limes. Often known for being a hot and spicy dish that will get your sinuses draining, it is also famous for helping one sober up after one too many rum and cokes. This is a delicious pork dish that pairs well with white rice or as a sandwich. This dish is also an excellent appetizer for your next drink up – and FYI: It is best eaten with your hands for a finger licking good time.
- 2-3 pounds of Pork cubed
- 1-2 Limes
- 2 tablespoons Green Seasoning
- 6 Cloves Garlic, chopped
- 1 small Onion, chopped
- 3 large Leaves Chadon Beni chopped
- 1 large Seasoning Pepper seeded and chopped
- 1 teaspoon Geera Seeds
- 2 tablespoons roasted Geera Powder
- 2 tablespoons Coconut Oil
- 500 ml Water
- Salt and Black Pepper to taste
- Optional: Scotch Bonnet Pepper
Cut the pork into bite-sized cubes and rinse in a bowl with the juice from the limes and a bit of water.
In a bowl, season the pork with the green seasoning and marinate for at least an hour, but overnight would give more flavor.
Using a deep pot (Cast Iron/ Dutch Oven), warm the oil on medium to high temperature for 3-5 minutes.
Season the oil by placing the geera seeds into the hot oil and allowing them to cook for 2-3 minutes. Remove and Discard before they burn.
Into the hot oil, add the chopped garlic, onion, chadon beni, seasoning pepper, and sauté using a wooden spoon to stir for 3-5 minutes.
When the onions become translucent, toss in the geera powder and incorporate it into the mix sautéing for 1-2 minutes on high heat.
Once the ingredients have formed a paste, add the pork to the pot, stirring and sautéing for 10 minutes.
After the pork has been thoroughly coated with seasonings and has taken on a brown color, add the water and bring to a boil.
As the pot has begun to boil, turn the heat down to low, cover, and allow to simmer for 10-15 minutes.
Remove the cover and stir, making sure nothing has burnt or stuck to the pot. Add salt and black pepper to taste.
Observe the amount of liquid remaining in the pot and determine how much gravy you want for your dish.
For servings as an appetizer, continue to cook uncovered until all remaining liquid is absorbed.
Alternatively, if you prefer a little gravy, cook uncovered until you achieve your desired gravy consistency.
Once you are satisfied with the absence or presence of liquid, turn off the heat and allow it to cool for 15-20 minutes.
Serve over rice, in a sandwich, or on a tray with plenty of napkins nearby.
Spicy Option: If you would like to increase the heat and spice levels of this dish with Scotch Bonnet Peppers, use one or all of the following depending on your tolerance:
Remove the seeds and chop 1-2 scotch bonnet pepper and add along with other ingredients in step 5.
Gently place one whole pepper into the pot in step 9 allowing to simmer within the liquid. Before step 10, remove pepper and set aside to be used as a final garnish or condiment. It is important to keep the pepper whole during the simmering process and DO NOT allow it to burst open and mix within the pot.
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