Ingredients with Measurements:
- 2 lbs pork shoulder, cut into bite-sized pieces
- 2 tbsp geera (cumin) seeds
- 1 tbsp coriander seeds
- 1 tbsp turmeric powder
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp salt
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 2 cups water
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tbsp vinegar
- 1 scotch bonnet pepper, chopped (optional)
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a mortar and pestle or spice grinder, grind the geera and coriander seeds until fine.
2. In a bowl, mix the ground spices, turmeric powder, garam masala, chili powder, and salt.
3. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
4. Add the pork and cook until browned on all sides, about 5-7 minutes.
5. Remove the pork from the pot and set aside.
6. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-5 minutes.
7. Add the spice mixture and cook for 1-2 minutes, stirring constantly.
8. Add the water, tomato paste, brown sugar, vinegar, and scotch bonnet pepper (if using). Stir to combine.
9. Add the pork back to the pot and bring to a boil.
10. Reduce the heat to low, cover, and simmer for 1-2 hours, or until the pork is tender and the sauce has thickened.
11. Serve hot with rice or roti.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the curry
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef
- Scotch bonnet pepper can be substituted with any hot pepper or omitted for a milder curry
Variations:
- Add potatoes, carrots, or other vegetables to the curry for a heartier meal
- Use coconut milk instead of water for a creamier curry
- Add curry leaves or bay leaves for extra flavor
Tips and tricks:
- Browning the pork before cooking it in the curry adds extra flavor and texture
- Use a Dutch oven or heavy-bottomed pot for even cooking
- Adjust the amount of chili powder and scotch bonnet pepper to your desired level of spiciness
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side
- Garnish with fresh cilantro or chopped scallions
Pairings:
- Serve with a side of naan bread or papadum for a complete Indian meal
- Pair with a light beer or a glass of red wine
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken the sauce
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftover curry in the refrigerator within 2 hours of cooking
Food history:
- Geera pork curry is a popular dish in Trinidad and Tobago, where it is known as "geera pork" or "cumin pork." It is a fusion of Indian and Caribbean flavors and is often served at special occasions and celebrations.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot with rice or roti
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Region: Trinidadian