Geera pork is a favorite appetizer (cutters) or main course for limes(hanging out) and around the holiday season.
It can also be enjoyed with dhal and rice for an any day lunch or sada roti for a filling breakfast or dinner.
In this geera pork recipe, pieces of pork are well seasoned and marinated the Caribbean way, cooked and then finished off with ground roasted cumin, garlic and bandhania.
If using pork with skin, burn any hairs over an open flame. Cut pork into 1 inch pieces. Place in a bowl, add vinegar and cover with water. Allow to soak for a minimum of 15 minutes. Rinse several times and drain.
Season pork with green seasoning, 1/2 chopped culantro(reserving the other half), garlic, hot pepper, thyme, 1/2 onion(reserving the other half), salt and pepper. Marinate for a min of 30 minutes or overnight.
When ready to cook, bring seasoned pork to room temperature. Heat oil in a medium pot, add onion and hot pepper and cook until the edges are brown. Add meat in an even layer and allow it to brown on the bottom, not stirring, about 5 minutes.
Once there is a nice color, stir well to combine. Cover and cook for 30 minutes in its own juices. Once the natural juices have evaporated the pork will cook in its own fat. If the liquid evaporates too quickly, add water one or two cups at a time until the pork is fully cooked.
To finish off, stir in roasted cumin, garlic, chopped culantro, hot pepper and add more salt according to your preference.