YIELD: (4-6) Servings
Pork (Shoulder or Leg) - 2 Lbs
Lime Juice - 2 Tbsp
Pimento - 2
Chive - 2 Sprigs
Chadon Beni - 6 Leaves
Garlic - 8 Cloves
Onion - 1 Cup (Finely Chopped)
Geera Powder - 2 Tbsp
Whole Geera - 1 Tbsp (Optional)
Oil - 4 Tbsp
Hot Pepper - To Taste
Water - 1 Cup
Salt - To Taste
Cut pork into 1 inch cubes.
Wash pork with lime, drain and place in a bowl and set aside.
Finely chop pimentos, chive and chadon beni.
Add chopped herbs and geera powder to pork.
Mix well, cover and let marinate in the refrigerator for (6-8) hours or overnight.
Finely chop onion, garlic and hot pepper and set aside.
Saute onion, garlic and whole geera (optional) in oil for 5 minutes.
Add pork and hot pepper and mix well.
Add water, mix well, cover and let cook until meat is tender (about 30-40 minutes.)
Once meat is tender remove cover and let excess liquid evaporate.
Taste for salt.