Kwame Onwuachi’s flavorful geera pork gets heat from lots of Scotch bonnet peppers and brightness from lime and homemade green seasoning.
Trinidadian green seasoning
1 1/2 cups loosely packed fresh cilantro leaves and tender stems
3/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped Scotch bonnet chiles, seeds and ribs removed
1/2 cup canola oil
2 tablespoons plus 2 teaspoons fresh thyme leaves
2 tablespoons grated peeled fresh ginger
1 1/2 tablespoons grated garlic
Cumin-braised pork
1 (3-pound) boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
1 medium plum tomato, roughly chopped
2 tablespoons curry powder
3 tablespoons canola oil, divided
1 tablespoon Scotch bonnet pepper sauce or finely chopped fresh Scotch bonnet chile
1 medium yellow onion, finely chopped
5 medium garlic cloves, finely chopped
2 tablespoons ground cumin
1 tablespoon granulated sugar
2 1/2 teaspoons kosher salt, plus more to taste
1 1/2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.
Combine pork, tomato, 1/4 cup of the green seasoning, curry powder, 2 tablespoons oil, and pepper sauce or chopped scotch bonnet in a large ziplock plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.
Heat remaining 1 tablespoon oil in a large Dutch oven over medium. Add onion, garlic, cumin, and sugar; cook, stirring often, until onion is softened, 4 to 6 minutes. Stir in pork and marinade. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour. Stir in salt. Cook, uncovered, over medium-low, stirring with a flat wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender and coated in a coarse paste, 50 minutes to 1 hour. Stir in lime juice; season with salt. Transfer mixture to a serving platter; sprinkle with cilantro.
