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Geera Pork



Marinate pork in salt, chive, thyme, black pepper, garlic, culantro, and pimento pepper for four hours or overnight.
Heat oil.
Mix garam massala with 1/4 cup water, add this to hot oil and cook for about 3 minutes until thick and most of the water has evaporated.
Add pork and stir until coated with massala.
Add water until pork is just covered.
Bring to a boil.
Lower heat, cover and simmer for 20 -35 minutes or until almost cooked.
Add minced scotch bonnet pepper and ground cumin.
Stir thoroughly and cook for an additional 5-10 minutes until tender.
If while cooking it gets too dry, add about 1/2 cup water to prevent burning.
When it is done the water should have reduced to a somewhat thick gravy.