Geera Pork is one of those cutter/appetizers that I will willingly enter a rum shop/ bar for. This is the perfect street food for you pepper lovers. Geera Pork is known for it's extreme pepper and roasted geera, and is thoroughly enjoyed by everyone, especially when having a few drinks.
Disclaimer: I'm using fatty pieces of pork because I only eat this like once a year. Please try to eat leaner pieces if you're eating this more often.
Here's what you'll need:
2 lbs of Pork (your preference), cut into cubes
Green Seasoning:
10 cloves of garlic
2 scotch bonnet peppers
8-10 shadon beni/bandhani/culantro leaves
3-5 stalks of scallion (we call this chive in Trinbago)
2-4 karapillay or curry leaves
2 teaspoons of water to make a chunky seasoning
Roasted Ground Geera:
1/2 cup of cumin/geera seeds dry-roasted and ground (use until you have your desired taste)
1 tablespoon of salt
3-5 pimento peppers (seasoning peppers, Capsicum Chinense)
2 stalks of scallion ( chive in Trinbago)
1/2 cup of green seasoning
1/4 cup of freshly roasted ground geera
2 teaspoons coconut oil (oil is optional in this dish since the pork is fatty)
1 small onion, chopped
10 cloves of garlic, minced
2 scotch bonnet pepers, chopped
1 1/2 teaspoons Madras Curry Powder (optional)
2 tablespoons freshly roasted ground geera
1/4 cup of water to make a slurry
4 tablespoon chopped shadon beni/bandhania/culantro
2-4 cups of boiling water
2 more tablespoons of roasted ground geera ( your preference)
Garnish with hot peppers and chopped shadon beni/bandhania/culantro
Enjoy!!
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Love,
R.
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