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Spicy Cumin Braised Pork

Spicy Cumin Braised Pork

Kwame Onwuachi’s flavorful geera pork gets heat from lots of Scotch bonnet peppers and brightness from lime and homemade green seasoning.

Calories
247
Carbohydrates
30g
Protein
27g
Potassium
762mg
Fiber
4g
Sugar
11g

Ingredients

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

Direction

Make the green seasoning

  1. Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.

Make the pork

  1. 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.

  2. 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

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