Trinidad Geera Pork Recipe

Some days, nothing hits the spot quite like a plate of spicy geera pork. I woke up today craving it.

I can only eat local pork. I’ve tried imported (foreign) pork a few times, and it just doesn’t agree with me.

Besides, local pork has a sweeter taste, and it’s what I grew up on.

What Is Geera Pork?

Geera pork is a classic Trinidadian dish made by seasoning and sautéing bite-sized pork pieces with ground cumin (geera) and other fresh herbs and spices.

The cumin gives it that warm, earthy flavor that pairs well with garlic, hot pepper, and green seasoning. It’s usually fried dry.

What Do You Eat Geera Pork With?

• Warm hops bread or sada roti
• Boiled provisions (like cassava or yam)
• Rice and dhal for a more filling meal
• Fried plantain or cucumber chow on the side

Sometimes, people even serve it with drinks at a lime or as a little appetizer.

Ingredients you will need

Local pork (2 lbs) – Try to use pork shoulder or leg. Local pork is sweeter and holds seasoning better.

Salt & black pepper – Basic seasoning to bring out the flavors.

Fresh green seasoning (½ cup) – A blended mix of chive, shadow beni (culantro), thyme, garlic, onion, pimento. This gives it that Trini taste.

Ground geera (cumin) – 2 tbsp – This is the star of the dish. Dry-roasted cumin brings out a rich flavor.

Garlic (4–6 cloves) – Adds depth and complements the geera.

Hot pepper (1 large or 2 small) – You can use scotch bonnet or congo pepper. Adjust based on how spicy you want it.

Oil (2 tbsp) – For sautéing. You can use coconut oil or vegetable oil.

Water (½ cup, optional) – To help cook the pork through before frying dry.

How to Make Geera Pork

This is the method I always use. It’s easy, beginner-friendly, and works every time.

Clean the pork – Wash and cut into small chunks. Remove excess fat if you prefer leaner meat.

Season – Mix pork with salt, black pepper, green seasoning, garlic, pepper, and half of the geera. Let it marinate for at least 30 minutes. Overnight is best if you have the time.

Cook low & slow – In a heavy pot, add a little oil and let the pork cook down. Stir occasionally.

Add water if needed – If pork starts sticking or drying out too fast, add ½ cup water and let it simmer until tender.

Sprinkle the rest of the geera – Add in the remaining ground cumin once the pork is almost cooked through. Let it dry down and fry gently until the pieces get a little crisp on the outside.

Taste & adjust – Check for salt and pepper. Add more pepper or geera if you want stronger flavor.

Total cook time is around 45–60 minutes, depending on the cut of pork you use.

Storage Tips

If you have leftovers (rare in my house!), geera pork stores well in the fridge:

Refrigerator: Up to 3 days in an airtight container

Freezer: 1–2 months. Thaw in the fridge before reheating

Reheat: Use a nonstick pan or microwave. Add a touch of water to loosen it

FAQ

Can I use imported pork? A: You can, but I personally avoid it because it gives me a bad reaction. Local pork tastes better and is more tender when cooked this way.

What cut of pork works best? A: Pork shoulder or leg. Avoid belly or very fatty cuts unless you like the extra oil.

Can I make this less spicy? A: Yes! Just reduce the hot pepper or skip it altogether if you want a milder version.

Is it gluten-free? A: Yes, the ingredients are naturally gluten-free.

I hope you enjoy this recipe. It brings me real comfort and joy. Every time I cook geera pork, it feels like reconnecting with tradition and celebrating flavor.

If you’re craving something spicy, smoky, and full of Caribbean vibes, this is it.

More Trinidadian Recipes

• Tasty Curry Stew Chicken Recipe
• Trinidad Tasty Stewed Chicken Recipe

Trinidad Geera Pork Recipe

Recipe by Wendy GibsonCourse: MainCuisine: TrinidadianDifficulty: Medium

Servings

4-5

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

400-450

kcal

Geera pork is a classic Trinidadian dish made by seasoning and sautéing bite-sized pork pieces with ground cumin.

Ingredients

• Local pork (2 lbs) 
  Salt & black pepper
  Fresh green seasoning (½ cup) 
  Ground geera (cumin) – 2 tbsp 
  Garlic (4–6 cloves) 
  Hot pepper (1 large or 2 small) 
  Oil (2 tbsp) 
  Water (½ cup, optional)

Directions

• Clean the pork – Wash and cut into small chunks. Remove excess fat if you prefer leaner meat.
• Season – Mix pork with salt, black pepper, green seasoning, garlic, pepper, and half of the geera. Let it marinate for at least 30 minutes. Overnight is best if you have the time.
• Cook low & slow – In a heavy pot, add a little oil and let the pork cook down. Stir occasionally.
• Add water if needed – If pork starts sticking or drying out too fast, add ½ cup water and let it simmer until tender.
• Sprinkle the rest of the geera – Add in the remaining ground cumin once the pork is almost cooked through. Let it dry down and fry gently until the pieces get a little crisp on the outside.
• Taste & adjust – Check for salt and pepper. Add more pepper or geera if you want stronger flavor.
• Total cook time is around 45–60 minutes, depending on the cut of pork you use.