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Trinidad Geera Pork

Prepared by Ingrid George


3 lbs pork, rinsed, trimmed off fat, and chopped into 2″ cubes

1/8 lb ginger skinned,grated or finely chopped

2 peppers, chopped

1/2 bundle chives, chopped

1 bundle chadon beni, chopped

1 sprig rosemary, chopped

1 sprig fine leaf thyme, chopped

6 cloves garlic, finely chopped,

1 medium onion, chopped

1 hot pepper, halved

Juice of 1/2 lime

1 tsp soy sauce

1/2 tsp dried oregano

1 tbsp curry powder

1 tsp paprika

1 tsp salt, or to taste

2 tbsp oil

1/2 tbsp whole geera (Cumin) seeds

4 tbsp geera (Cumin) powder, divided


Toss the chopped pork with the lime juice and drain.

Season with half of the chopped ingredients, the salt, paprika, curry powder, oregano and soy sauce. Toss well to evenly coat all of the pieces, cover, and marinate for 1 hour.

Heat the oil in a large pay over medium heat. Add the whole geera seeds, half of the pepper, Fry for 1 minute.

Add 3bsp of the geera powder and fry for 1 minute.

Add the pork and cook for about 3 minutes, stirring to coat it well with the geera powder.

Add a little water, to cover the pork. Simmer for about 15 minutes.

Add the other half of the pepper and the rest of chopped ingredients. Simmer until all of the water has evaporated (this will take some time – you’re slow cooking the pork).

Add the remaining tablespoon of geera powder and cook for 5 minutes.

Serve alone or with bread.


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