Recipes

GEERA PORK – Terri Lyons

Made for Terri Lyons on Cup of Joe Caribbean

Ingredients

1½ – 2 lbs pork for stew, cut into cubes

1 medium onion, diced

3 – 4 cloves garlic, chopped

2 – 3 pimento peppers, seeded and chopped

2 tbsp green seasoning

4 – 5 blades shadon beni, chopped

Salt and black pepper

1 tbsp geera powder

1 tsp amchar masala

½ tsp curry powder

½ tsp cinnamon powder

Few dashes pepper sauce

Geera paste:

1½ tbsp geera powder

1 tsp amchar masala

1 tsp curry powder

Water to form thin paste
2 – 3 tbsp oil

Directions

  1. Place the pork in a large bowl. Season with all the ingredients (except for the paste) and leave to marinate in refrigerator for 2 hours to overnight. Let come to room temperature before cooking.
  2. Heat oil in a large pot over high heat.
  3. Make the paste with the spices. Add to the hot oil and cook for approximately 1 minute, stirring constantly.
  4. Add the pork, mixing well to ensure the pork is well incorporated into the paste. Cover and let cook for a few minutes.
  5. Add some water, approximately ¾ cup to the pork and let continue cooking for 45 minutes – 1 hour, or until the pork is tender. A little more water may need to be added if all the liquid is dried up before the pork is finished.
  6. Remove from pot and serve.

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