3 lbs pork – 3/4 inch cubed
1 teaspoon salt
1 medium tomato diced
1 scotch bonnet pepper
black pepper
1 tablespoon green seasoning
4 leaves shado beni chopped
2 small onions sliced
4 cloves garlic finely chopped
2 cups water
2 tablespoons lime juice
2 tablespoons oil
1 tablespoons roasted geera powder (cumin)
1/2 teaspoon curry powder
Method
Cut up the pork into small pieces, about 3/4 inch thick and put into a mixing bowl. Squeeze some lime juice over the pork and rise off with cool water. Drain well and season as follows: add salt, black pepper, curry powder, onion, green seasoning, shado beni and hot pepper.
Mix everything together well and allow it to marinate for a couple hours. The next step is to heat the oil on medium/high heat then add the the next onion (sliced) and the garlic. Allow that to cook on medium heat for about 4-5 minutes. Now add the roasted geera powder, but turn down the heat to medium/low so we can cook this for a few minutes without it actually burning.
It should become a bit thick and start sticking to the bottom of the pot… that’s normal. Now it’s time to add the seasoned pork to the pot. Add a few pieces at a time and stir. You want to pick up all the geera paste we created with the pieces of meat, so everything is coated.
Empty the entire contents of the bowl that had the seasoned pork. Now bring it up to a boil, then lower it to a simmer and with the lid on… allow it to cook for about 20 minutes. It will spring up it’s own natural juices. After 20 minutes turn up the heat to high and cook off all that liquid. Takes about 5 minutes. Try to make sure the bottom of the pot is completely dry, then add the 2 cups of water. Bring it up to a boil, then lower to a gentle simmer (covered) and allow to cook for another 45 minutes or so (I like it tender). If you find that it’s tender enough for you at this point, turn up the heat and allow all the remaining liquid to burn off. This is usually served without any gravy.
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