Baked Pork and Peppers (Trinbagonian Geera)

This is a Trinidad and Tobago or Trinbagonian dish. This island has a very colourful history and diverse culture hence the cuisine is a product of a unique blend of influences like Indian, African, Creole, Amerindian, European, Chinese and Lebanese. Just take a look at this simple dish called Geera Pork, the spices used is reminiscent of the Indian and African cuisine while pimentos and cilantro from the Creole. This dish is commonly served in bars as finger food or what they call ‘cutters’ (similar to the Spanish tapas), basically it is made out of bite sized pieces of pork cooked with cumin seeds (geera) and pepper then seasoned with other ingredients like pimientos, cilantro, garlic, onions and chillies.

2.2 lbs pork shoulders, boneless, cut into small cubes (1 kg)
1 tomato, diced
1 birds eye chillies or any hot chilli, minced
1 Tbsp. green seasoning
2 Tbsp. cilantro, chopped
2 small onions, sliced
4 cloves garlic, minced
2 Tbsp. cumin
2 cups water
½ lime, freshly juiced
sea salt
black pepper, freshly ground
oil

In a bowl combine tomato, ½ of the sliced onions, green seasoning, cilantro, birds eye chillies, lime juice, salt and freshly ground black pepper. Add the pork pieces and let it marinate for at least two hours.

In a small baking pan lined with a baking paper add your cumin and roast in your oven until fragrant. Remove from oven and let it cool.

In a large deep pan add oil then sauté garlic and remaining onions in low heat until onions turn light brown. Add the cumin and continue to cook for a couple of minutes in low heat.

Add the pork and continue to cook while stirring until pork is coated with the cumin and onions.

Add water bring it to a boil then cover your pan, simmer for 40 minutes. Turn heat to high remove the cover and continue to cook for 5 minutes or until liquid dries out. Remove from pan then serve.