( For another geera pork method check out Geera Pork II)
Coming back to drinking, I once heard someone say jokingly, that we in Trinidad are a "drinking society": when someone is born we "take ah drink fuh dat", for the baptism we "take ah drink fuh dat", for the wedding we "take ah drink fuh dat" and for the funeral we "take ah drink fuh dat" ....Haha!!! so you see we always have a reason to drink. Well at least that's my opinion lol!
Geera pork, like most of our foods, only taste good with some hot pepper sauce. The mixture of the geera (cumin) with the other herbs and pepper is totally 'tastetational'. Here's Geera Pork
1 lb. pork
1 tbsp. geera (cumin)
4 cloves garlic, chopped
1 small onion, chopped
3 leaves chadon beni
1 sprig of chive
1 hot Pepper (scotch bonnet)
Salt to taste
Lime to wash the pork.
Cut pork into 1" pieces and wash with lime.
This weekend was a tiring, but exciting one. I now have a weeks worth of recipes to upload for your viewing pleasure. Wish me luck and keep those requests coming. Bye!
- Cut pork into 1" pieces and wash with lime. Mince the herbs. Add the herbs and the geera to the pork and leave to marinate for 1-2 hours.
- Saute the garlic and onion in 2 tablespoons of oil. Add the pork and hot pepper and mix thoroughly. Add some water and cook the meat until tender.
- When the meat is tender, simmer until most of the water is evaporated and the meat is cooked. Serve cool by itself or with Hops bread.