Geera Pork is a style of sautéed pork seasoned with local herbs and ground cumin, a spice typically referred to in bhojpuri as “geera”. While this style of cooking is regularly done with fatty pieces of pork, many cooks also make geera chicken or geera chicken necks.
Geera pork is popular because it can be part of a dish alongside roti and curry aloo, but also enjoyed by itself as a light snack while liming. Chef Jeremy Lovell and Foodie Nation break down how to make the perfect geera pork.
Geera Pork Recipe
Yield – Serves 6 Persons
Cook time – Approx. 1 hr.
Marinating time – At least 4 hrs.
Prep time – 30 minutes
Pork leg – 2 lb. (cut into 1-inch cubes)
Washing of Pork: Lime juice – 2 tbsp White Vinegar – 2 tbsp Water – 6 cups
Seasoning: Ground Geera (Cumin) powder – 3 tbsp
Curry Powder – 2 tbsp
Amchar Marsala – 1 tbsp
Garlic – 4 tbsp (finely chopped)
Pimento Pepper – 1 cup (finely chopped)
Salt to taste
Black Pepper – 2tbsp
Chive – 1 cup (finely chopped)
Fine Thyme – 2 tbsp (finely chopped)
Habanero Pepper – 1
Cinnamon stick – 1
Bay leaf – 1
Clove Powder – 1 tsp (optional)
Celery – 4 tbsp (finely chopped)
Whole Cardamon – 1 tsp
Chunkay / Sautéing Ingredients:
Whole Geera seeds – 2 tbsp
Garlic– 4 cloves (peeled)
Onion- 4 tbsp (finely chopped)
Mustard oil – 4 tbps (substitute vegetable oil)
Chadon beni – 6 tbsp (finely chopped)
Washing of Pork: In large bowl add cubed pork, water, lime juice and vinegar. Mix and allow to soak for 10 minutes. Rinse pork under running water. Allow excess liquid to drain off.
Seasoning of Pork: In large bowl; add cleaned pork, geera powder, curry powder, amchar, garlic, pimento, black pepper, chive, thyme, cinnamon, bay leaf, clove powder, celery, and salt to taste. Mix in seasoning evenly. Allow to marinate for 4 hours.
Chunkay / Sautéing ingredients: Put heavy steel pot of skillet on stove, turn on heat. When heavy steel pot or skillet is hot, add mustard oil, cardamon, garlic cloves and geera seeds. Allow to fry for 5 minutes.
Cooking of Pork: After Chunkay/ sautéing ingredients, add seasoned pork and stir for 3 minutes. Add whole hot pepper and cover. Allow meat to spring its own liquid before adding water. Let cook for 30 minutes, checking periodically and stirring as needed. Add just enough water so that the meat is entirely covered. Let cook for 45 minutes. During the 45 minutes check meat for liquid levels. Do not allow pork to burn. Once pork is to your desired tenderness, uncover and allow ¾ of the liquid to boil out. Right before pork has finished cooking add chadon beni and stir for 3minutes.
Note: do not allow whole hot pepper to burst.