• Chef Jeremy Lovell

How To Make Geera Pork


Natalie is back in de yard so Chef Jeremy could teach her how to fire up a wicked Geera Pork!


Yield – Serves 6 Persons

Cook time - Approx. 1 hr.

Marinating time – At least 4 hrs.

Prep time – 30 minutes


Ingredients:


 Pork leg – 2 lb. (cut into 1-inch cubes)


Washing of Pork:

 Lime juice – 2 tbsp

 White Vinegar – 2 tbsp

 Water – 6 cups


Seasoning:

 Ground Geera (Cumin) powder - 3 tbsp

 Curry Powder – 2 tbsp

 Amchar Marsala – 1 tbsp

 Garlic – 4 tbsp (finely chopped)

 Pimento Pepper – 1 cup (finely chopped)

 Salt to taste

 Black Pepper - 2tbsp

 Chive – 1 cup (finely chopped)

 Fine Thyme – 2 tbsp (finely chopped)

 Habanero Pepper – 1

 Cinnamon stick – 1

 Bay leaf – 1

 Clove Powder – 1 tsp (optional)

 Celery – 4 tbsp (finely chopped)

 Whole Cardamon – 1 tsp


Chunkay / Sautéing Ingredients:

 Whole Geera seeds – 2 tbsp

 Garlic– 4 cloves (peeled)

 Onion- 4 tbsp (finely chopped)

 Mustard oil – 4 tbps (substitute vegetable oil)


Finishing seasoning:

 Chadon beni - 6 tbsp (finely chopped)


Method


Washing of Pork:

 In large bowl add cubed pork, water, lime juice and vinegar.

 Mix and allow to soak for 10 minutes.

 Rinse pork under running water.

 Allow excess liquid to drain off.


Seasoning of Pork:

 In large bowl; add cleaned pork, geera powder, curry powder, Amchar, garlic, pimento, black pepper, chive, thyme, cinnamon, bay leaf, clove powder, celery, and salt to taste.

 Mix in seasoning evenly.

 Allow to marinate for 4 hours.


Chunkay / Sautéing ingredients:

 Put heavy steel pot of skillet on stove, turn on heat.

 When heavy steel pot or skillet is hot, add mustard oil, cardamon, garlic cloves and geera seeds.

 Allow to fry for 5 minutes.


Cooking of Pork

 After Chunkay/ sautéing ingredients, add seasoned pork and stir for 3 minutes.

 Add whole hot pepper and cover.

 Allow meat to spring its own liquid before adding water.

 Let cook for 30 minutes, checking periodically and stirring as needed.

 Add just enough water so that the meat is entirely covered.

 Let cook for 45 minutes.

 During the 45 minutes check meat for liquid levels. Do not allow pork to burn.

 Once pork is to your desired tenderness, uncover and allow ¾ of the liquid to boil out.

 Right before pork has finished cooking add chadon beni and stir for 3minutes.


Note: do not allow whole hot pepper to burst.

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