3 lbs- pork — ¾ inch cubed
1 tsp — salt
1 — tomato diced
1 — scotch bonnet pepper
⅛ tsp — black pepper
1 tbsp — green seasoning
4 leaves — chadon beni chopped
2 — small onions sliced
4 cloves — garlic sliced thin or crushed
2 cups — water
2 tbsps — lime or lemon juice
2 tbsps — vegetable oil
1 tbsp — roasted geera powder
¼ tsp — curry powder
1 Cut the Pork and wash with the juice of a Lime and cool water. Drain and place in a bowl.
2 Season with Roasted Cumin Powder, Green Caribbean Seasoning, Salt, and Freshly Ground Black Pepper. Mix well to coat and combine.
3 Heat the Vegetable Oil in a wide pan on medium heat, then add the Cumin Seeds. Turn the heat down and allow them to cook for about 3 minutes. The goal is to create a wonderful base of flavor. Then go in with the Scallion, Chili Pepper, Pimiento Pepper, Garlic, Fresh Cilantro, and Fresh Parsley.
4 After about 3 minutes after adding the peppers etc, turn up the heat to medium-high and start adding the pieces of seasoned pork to the pot. Stir well to coat the pieces of pork with that amazing base of flavors we created. Do not cover the pot as we want to sear the pieces of pork.
5 Allow the natural juices to cook on medium-high until that liquid burns off and you can see the oil we started with at the bottom of the pot. It will take about 8-10 minutes
6 Then it’s time to add the Water, bring to a boil, then reduce the heat to as low as it can go so the pot is gently simmering.
7 Place the lid on the pot slightly ajar and allow this to cook until the pork is tender. After 35 minutes the pork should be tender. If you like your Geera Pork to be free of gravy, keep cooking to reduce the liquid to your liking.
8 Just before turning off the stove, you can toss in a bit more cilantro and seasoning peppers to add a bit of color to the overall dish if you want! Serve warm.
APPROXIMATE MACROS PER SERVING: 130 G CALORIES ■ 13 G PROTEIN ■ 3 G CARBS ■ 7 G FAT