Geera Pork Is A Favourite For Any Christmas Get-Together
A Trini Christmas is traditionally filled with pastelles, corn pie, turkey and ham. However, every household has its own personal additions. For many, sweet bread and geera pork are staples during the season. Try something new from our featured recipes this issue. You may just find a new tradition for your family.
GEERA PORK
Cut into perfect appetiser-sized pieces, pork is seasoned with chandon beni, garlic and geera. It’s slightly spicy, smokey and addictive. Often served as a cutter with beer or a scotch and coconut water, it’s the best dish for any Christmas lime.
Yields: 8 Servings
Total Time: 4 hrs 5 mins
INGREDIENTS
- 3 pounds pork, washed and cut
- 2 tablespoons oil
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 hot pepper, chopped
- 2 tablespoons ground geera
- For the seasoning
- 10 chandon beni leaves, chopped
- 4 cloves garlic, minced
- 1 bunch chives, finely chopped
- 1 small onion, finely chopped
- 1 hot pepper, finely chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon ketchup
DIRECTIONS
- Add seasoning ingredients and pork to a large bowl. Mix thoroughly and let marinate for 1 to 3 hours.
- On medium-high heat, add oil. When oil is hot, add brown sugar. Place pot to heat. Add oil and then brown sugar. When the sugar becomes golden-brown, add garlic, onion, and hot pepper and allow to cook until brown.
- Add pork and mix until thoroughly coated with seasonings.
- The meat will spring water. Cook until all of the water evaporates.
- Add 2 cups water and reduce heat.
- When water is almost fully evaporated, add geera. Mix pork until all the pieces we thoroughly coated with geera.
- Let the water fully evaporate. Serve and enjoy.
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