Geera Pork Riblets
Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera Pork.
Photo by Chris De La Rosa
You’ll Need…
3 lbs pork ribs
1 lemon (juice)
3/4 tablespoon geera seeds (cumin)
1 teaspoon curry powder
5-7 cloves garlic (smashed)
2 scallions (divided)
1 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1 scotch bonnet pepper (chopped)
1/2 teaspoon black pepper
1 1/2 – 2 tablespoon ground roasted geera (cumin)
6-7 cups water
2 tablespoon chopped cilantro (coriander)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Use as much hot pepper (what you like and can source) as you can tolerate (this is usually made spicy). And while I wished I had Chadon Beni (culantro), Cilantro (coriander) is easily available and a great substitute. In the Caribbean cumin is known as geera. If making this recipe gluten free, please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
Photo by Chris De La Rosa
At the local Asian supermarket where I shop for my ribs, they’re sold as pork riblets and I believe they’re used in making sweet and sour pork. Wash with the juice of a lemon or lime and cool water and drain / pat dry with paper towel. Place them in a heavy pot on medium flame and cook for about 7-10) minutes.
Photo by Chris De La Rosa
After which you’ll remove about 1/2 of the fat and discard. This step is to help render out that extra fat as explained in the video. Now turn the heat to med/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera!
Photo by Chris De La Rosa
It’s time to add the curry powder, garlic, white parts of the scallion (chopped) black pepper, Scotch Bonnet pepper, Caribbean Green Seasoning and salt. Cook for another 3-4 minutes.
Photo by Chris De La Rosa
It’s now time to add the ground roasted geera and stir well to coat the pieces of pork.
Photo by Chris De La Rosa
Your kitchen should have that lovely aroma of something great happening.
Photo by Chris De La Rosa
Turn the heat up to med/high and add enough water to cover the pieces of pork riblets. Bring to a boil and reduce to a simmer.
Photo by Chris De La Rosa
You’ll need to cook this between 75 and 90 minutes or until the pork pieces are tender. Add more water if needed during the cooking process.
Photo by Chris De La Rosa
Once the ribs are tender, you can now personalize things. Taste and adjust the salt to your liking and determine if you want to have a gravy or cook until dry (more pronounced flavor). In my case I wanted a bit of gravy to enjoy with steamed rice.
Photo by Chris De La Rosa
Combine the cilantro with the green (tops) of the scallions and add to the pot. Stir, turn off the heat and enjoy!
Photo by Chris De La Rosa
Be sure to add more geera if you’re a huge fan of this aromatic spice and you may add a chopped onion when we added the garlic at the start if you wanted.
Source: caribbeanpot.com
