Trinidadian Geera Pork with Rice and Peas
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Ingredients
- 600 g diced pork shoulder
- 2 tbsp cumin seeds
- 1 onion
- 3 garlic cloves
- 1 scotch bonnet chilli
- 300 g long grain rice
- 400 g pigeon peas
Nutrition (per serving)
- Calories
- 747 kcal
- Protein
- 40.9 g
- Carbohydrate
- 83.2 g
- of which sugars
- 4.5 g
- Fat
- 26.1 g
- of which saturates
- 8.9 g
- Fibre
- 8.7 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the cumin seeds in a dry pan for 1 minute until fragrant, then grind roughly.
- 2
Brown the diced pork shoulder in a little oil over a high heat for 6-8 minutes, then add the sliced onion and crushed garlic and cook for 5 minutes.
- 3
Stir in the toasted cumin and the finely chopped scotch bonnet chilli, and cook for 1 minute.
- 4
Add 100ml water, cover and simmer for 20-25 minutes, stirring occasionally, until the pork is cooked through with no pink remaining and the liquid has mostly reduced.
- 5
Meanwhile, rinse the rice and simmer it in 300ml water with the drained pigeon peas for 12-14 minutes, then serve with the geera pork.
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