Chef Easy Trinidad Geera Pork

Rich, aromatic and packed with traditional Trini flavour! This Trinidad-style geera pork is tender, deliciously seasoned and cooked down until every piece is coated in a thick, flavourful geera mixture using Chef Easy Seasoned Geera.

Perfect for weekend limes, family gatherings or as a classic Trini cutter, this recipe brings the familiar taste of homemade geera pork to your kitchen without the hassle of measuring multiple spices. No additional green seasoning, herbs or spices needed!

Prep Time:

15 minutes

Cook Time:

60–90 minutes

Servings:

2–3

Flavour Used:

Chef Easy Seasoned Geera

Ingredients

Pork & Marinade

1 lb (454 g) boneless pork shoulder or leg, cut into approximately 1-inch cubes
4 tsp Chef Easy Seasoned Geera
For Cooking
1 tbsp vegetable oil
1½ tsp Chef Easy Seasoned Geera
1 cup water, added gradually as needed
For Garnish (Optional)
1 tbsp fresh celery, finely chopped

Chef Easy Tip

No additional salt, black pepper, garlic, curry powder, amchar masala, cayenne, thyme, shadon beni, green seasoning or other dry spices are needed. Chef Easy Seasoned Geera provides the flavour for both marinating and cooking the pork.

Chef Easy Cooking Tips

Choose the right cut: Pork shoulder contains more fat and connective tissue, making it ideal for slow cooking and producing tender, juicy geera pork. Pork leg is a leaner alternative but should be simmered gently to prevent it from drying out.
Marinate for maximum flavour: Refrigerate the seasoned pork for 4–6 hours, preferably overnight, to allow the flavours to develop.
Toast the geera carefully: Toasting a portion of Chef Easy Seasoned Geera in hot oil helps develop its rich, roasted aroma. Since the blend contains garlic, onion and herbs, avoid excessively high heat or prolonged toasting to prevent burning.
Bunjay for deeper flavour: Allow the pork to release its natural juices and cook down before adding water. This helps the seasoning develop a richer flavour and coat the meat.
Add water gradually: Start with ½ cup water and add more only when needed. This helps maintain a rich seasoning coating without creating excess gravy.
Get the traditional Trini texture: Geera pork is traditionally served with very little gravy. Allow the liquid to reduce until the seasoning clings to the pork.
Add a fresh finishing touch: Sprinkle finely chopped fresh celery over the cooked pork for a little extra colour and freshness. This is optional because Chef Easy Seasoned Geera already contains herbs.

Instructions

Prepare the pork
Trim away excess external fat, leaving some marbling to help keep the pork moist and flavourful. Cut into approximately 1-inch cubes and pat dry with paper towels.
Season the pork
Place the pork in a large mixing bowl. Add 4 tsp Chef Easy Seasoned Geera and massage thoroughly into the meat, ensuring all pieces are evenly coated.
Marinate the pork
Cover and refrigerate for 4–6 hours, preferably overnight, to allow the flavours to develop.
Heat the oil
Place a heavy-bottomed pot over medium heat. Add 1 tbsp vegetable oil and allow it to heat.
Toast the geera
Add 1½ tsp Chef Easy Seasoned Geera to the heated oil. Stir continuously for approximately 20–30 seconds until fragrant. Avoid overheating, as the garlic, onion and herbs in the blend may burn.
Add the pork
Add the marinated pork and any seasoning remaining in the bowl to the pot. Stir for approximately 2–3 minutes, ensuring the pork is evenly coated with the toasted seasoning.
Bunjay the pork
Increase the heat to medium-high. Cover and allow the pork to release its natural juices for approximately 10–15 minutes. Remove the cover and continue cooking, stirring occasionally, until most of the liquid evaporates and the seasoning begins to cling to the meat.
Simmer until tender
Add ½ cup water and stir well, scraping the bottom of the pot to release any browned seasoning. Reduce the heat to low, cover and simmer gently for approximately 45–75 minutes, or until the pork is fork-tender. Add the remaining water gradually as needed to prevent the pork from drying out or burning.
Reduce the liquid
Once the pork is tender, remove the cover and increase the heat to medium. Allow most of the remaining liquid to evaporate, stirring occasionally, until the pork is coated in a rich, thick geera mixture with very little loose gravy.
Garnish the pork
Sprinkle the finely chopped fresh celery over the pork, if using, and gently toss to combine. Alternatively, add it just before serving for a fresher finish.
Serve and enjoy
Remove from the heat and serve hot as a traditional Trinidad-style cutter or alongside your favourite sides.

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Ingredients

Pork & Marinade 1 lb (454 g) boneless pork shoulder or leg, cut into approximately 1-inch cubes 4 tsp Chef Easy Seasoned Geera For Cooking 1 tbsp vegetable oil 1½ tsp Chef Easy Seasoned Geera 1 cup water, added gradually as needed For Garnish (Optional) 1 tbsp fresh celery, finely chopped

Chef Easy Tip

Chef Easy Cooking Tips

Choose the right cut: Pork shoulder contains more fat and connective tissue, making it ideal for slow cooking and producing tender, juicy geera pork. Pork leg is a leaner alternative but should be simmered gently to prevent it from drying out. Marinate for maximum flavour: Refrigerate the seasoned pork for 4–6 hours, preferably overnight, to allow the flavours to develop. Toast the geera carefully: Toasting a portion of Chef Easy Seasoned Geera in hot oil helps develop its rich, roasted aroma. Since the blend contains garlic, onion and herbs, avoid excessively high heat or prolonged toasting to prevent burning. Bunjay for deeper flavour: Allow the pork to release its natural juices and cook down before adding water. This helps the seasoning develop a richer flavour and coat the meat. Add water gradually: Start with ½ cup water and add more only when needed. This helps maintain a rich seasoning coating without creating excess gravy. Get the traditional Trini texture: Geera pork is traditionally served with very little gravy. Allow the liquid to reduce until the seasoning clings to the pork. Add a fresh finishing touch: Sprinkle finely chopped fresh celery over the cooked pork for a little extra colour and freshness. This is optional because Chef Easy Seasoned Geera already contains herbs.

Instructions

Prepare the pork: Trim away excess external fat, leaving some marbling to help keep the pork moist and flavourful. Cut into approximately 1-inch cubes and pat dry with paper towels. Season the pork: Place the pork in a large mixing bowl. Add 4 tsp Chef Easy Seasoned Geera and massage thoroughly into the meat, ensuring all pieces are evenly coated. Marinate the pork: Cover and refrigerate for 4–6 hours, preferably overnight, to allow the flavours to develop. Heat the oil: Place a heavy-bottomed pot over medium heat. Add 1 tbsp vegetable oil and allow it to heat. Toast the geera: Add 1½ tsp Chef Easy Seasoned Geera to the heated oil. Stir continuously for approximately 20–30 seconds until fragrant. Avoid overheating, as the garlic, onion and herbs in the blend may burn. Add the pork: Add the marinated pork and any seasoning remaining in the bowl to the pot. Stir for approximately 2–3 minutes, ensuring the pork is evenly coated with the toasted seasoning. Bunjay the pork: Increase the heat to medium-high. Cover and allow the pork to release its natural juices for approximately 10–15 minutes. Remove the cover and continue cooking, stirring occasionally, until most of the liquid evaporates and the seasoning begins to cling to the meat. Simmer until tender: Add ½ cup water and stir well, scraping the bottom of the pot to release any browned seasoning. Reduce the heat to low, cover and simmer gently for approximately 45–75 minutes, or until the pork is fork-tender. Add the remaining water gradually as needed to prevent the pork from drying out or burning. Reduce the liquid: Once the pork is tender, remove the cover and increase the heat to medium. Allow most of the remaining liquid to evaporate, stirring occasionally, until the pork is coated in a rich, thick geera mixture with very little loose gravy. Garnish the pork: Sprinkle the finely chopped fresh celery over the pork, if using, and gently toss to combine. Alternatively, add it just before serving for a fresher finish. Serve and enjoy: Remove from the heat and serve hot as a traditional Trinidad-style cutter or alongside your favourite sides.

Shop Seasoned Geera Seasoning

Browse More Recipes