Classic Geera Pork (Spicy Cumin Pork)
f you’re looking for a bold and spicy Trinidadian pork dish packed with real Caribbean flavor, this Classic Geera Pork recipe is it. Spiced with roasted cumin (what we call geera), bird peppers, fresh herbs, and aromatics, this dish is deeply rooted in Trini cooking and made for lime nights with friends.
Ingredients · Servings 6
- 3 1/2 pounds pork (cubed)
- 1 of lime (or lemon; juiced, to wash pork)
- 1/4 teaspoon black pepper
- 1 tablespoon Caribbean Green Seasoning
- 3/4 teaspoon salt
- 1 1/2 tablespoons roasted ground geera (cumin)
- 2 tablespoons vegetable oil
- 1/2 teaspoon geera seeds (cumin seeds)
- 2 scallions (chopped)
- 4 cloves garlic (smashed)
- 2 tablespoons cilantro (chopped)
- 1 tablespoon parsley (chopped)
- 2 pimento peppers (diced)
- 8 Bird’s Eye peppers (chopped)
- 1 1/4 cups water
Method · 1 h
- Cut pork into 3/4-inch pieces. Wash with lime or lemon juice and water. Drain well.
- Season pork with black pepper, salt, green seasoning, and roasted ground geera. Mix to coat wel
- In a wide heavy pan, heat oil on medium heat. Add geera seeds and reduce heat. Cook for 3 minutes until fragrant.
- Add scallions, garlic, cilantro, parsley, pimento peppers, and bird peppers. Cook for 3 minutes.
- Turn heat to medium-high and add seasoned pork. Stir to coat with aromatics.
- Cook uncovered for 8–10 minutes until pork releases and reabsorbs its own juices and oil is visible.
- Add water, bring to a boil, then lower heat to a gentle simmer. Cover with lid slightly ajar.
- Simmer for 35 minutes or until pork is fork-tender.
- Uncover and increase heat to burn off excess liquid if you prefer a dry finish.
- Garnish with extra cilantro and pimento peppers before serving.
hile cumin isn’t usually my favorite spice, this version brings out its best side: earthy, toasty, and full of character. If you want to learn how to cook geera pork like we do in Trinidad and Tobago, this is the real deal. Cook it dry or leave a bit of gravy, it’s all about your vibe.
