So far I have made chicken liver, chicken heart, grilled pork, chicken and the classic Jeera Pork. These are recipes I am proud to share with you all. Today I will be changing the technique a bit. (As explained in the video below) Use pork bellylet’s To create what I believe is more delicious than regular geera pork.
You will need…
3 lbs pork spare ribs
1 lemon (juice)
3/4 tablespoon geera seeds (cumin)
1 teaspoon curry powder
5-7 cloves of garlic (Crushing)
2 spring onions (Split)
1 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1 Scotch bonnet pepper (chopped)
1/2 teaspoon black pepper
1 1/2 to 2 tablespoons ground roasted gheera (cumin)
6-7 cups water
2 tablespoons chopped coriander (coriander)
Note! I recommend watching the video below, as it explains the recipe in more detail. (What I like, what I can get) As much as you can tolerate (Usually made spicy)I wish I had Chadonbeni. (Culantro),coriander (coriander) It is easily available and a great alternative. In the Caribbean, cumin is known as geera. If you are making this recipe gluten free, please check the full list of ingredients to ensure it meets your gluten free dietary requirements.
At the local Asian supermarket where I buy my spare ribs, they are sold as pork riblets, which I believe is what is used to make sweet and sour pork. Wash them with lemon or lime juice and cold water, drain and pat dry with paper towels, then place in a heavy-bottomed saucepan and cook over medium heat for about 7-10 minutes.
Then remove and discard about half of the fat. This step helps melt the excess fat as explained in the video. Now reduce the heat to medium/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera.
Now it’s time to add the curry powder, garlic and the white parts of the green onions. (chopped) Add the black pepper, Scotch bonnet pepper, Caribbean green seasoning, and salt and cook for an additional 3 to 4 minutes.
Now add the ground roasted geera and stir well so that it gets mixed with the pork.
Your kitchen should smell wonderful, something great is happening.
Increase heat to medium-high and add enough water to cover the pork belly. Bring to a boil and then reduce heat to low.
Simmer until pork is tender, 75 to 90 minutes, adding more water as needed during cooking.
Once the ribs are tender, season them to your liking: taste, adjust salt, and decide if you want to serve them with gravy or simmer until dry. (More pronounced flavor)In my case, I just wanted a little gravy to enjoy with the rice.
Mix coriander and green vegetables (tops) Add the scallions to the pot, stir, turn off the heat and serve.
Add more geera if you like this aromatic spice.You can also add chopped onion if you like, once you have added the garlic first.
