Geera pork

Geera pork is a style of pork cooked only with cumin seeds and pepper.
A small amount of oil is added to a hot pot and the cumin seeds are placed in to cook. When the seeds turn black, the pork, which has already been cut into small pieces, washed with lemon, and seasoned with bandanya [Related to cilantro, the herb is also known as culantro (Spanish/English), chadon beni (Trinidadian), pak chi farang (Thai), ngo gai (Vietnamese), recao (Spanish), and fitweed (Guyanese).], is placed in the pot and fried for a few minutes.
Then water is added and the pork is allowed to cook. It is cooked until all the water has dried out leaving the pork and a bit of oil.
Geera pork is the dish of choice when "liming". It is commonly served in bars, commonly called "cutters". When eating geera pork, alcoholic beverages are almost always consumed. Rum and geera pork go hand in hand in Trinidad.

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