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
Pork leg – 2 lb. (cut into 1-inch cubes)
Washing of Pork:
Lime juice – 2 tbsp
White Vinegar – 2 tbsp
Water – 6 cups
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)
Chadon beni - 6 tbsp (finely chopped)
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.