Start by cutting the pork into small pieces, about ¾ inch thick. Then pour the lime or lemon juice over it in a bowl and rise off with cool water. Drain well and season as follows: add the tomato, salt, black pepper, curry powder, 1 onion sliced, green seasoning, shado beni or cilantro and hot pepper. Yes, we’re using a whole pepper for this one, but it’s only because this dish is known for being extra hot. But you can adjust to your own tolerance. You’ll also notice that I used a tiny bit of curry powder and other recipes will not have that listed. I love the extra level of flavour this adds to the dish while marinating.

Give it a good stir and allow it to marinate for a couple hrs in the fridge. The next step is to heat the oil on medium/high heat (in a heavy pot if you have one) then add the the next onion (sliced) and the garlic. Allow that to cook on medium heat for about 4-5 minutes or until the edges start to go brown. Now add the roasted geera powder, but turn down the heat to medium/low so we can cook this for a few minutes without it actually burning.

It should become a bit thick and start sticking to the bottom of the pot… that’s normal. The aroma will be intense, but wonderful! Now it’s time to add the seasoned pork to the pot. Add a few pieces at a time and stir as you go along. You want to pick up all the geera paste we created with the pieces of meat, so everything is coated.

Empty the entire contents of the bowl that had the seasoned pork. Now bring it up to a boil, then lower it to a simmer and with the lid on… allow it to cook for about 20 minutes. It will spring up it’s own natural juices.After 20 minutes turn up the heat to high and cook off all that liquid. Takes about 5 minutes. Try to make sure the bottom of the pot is completely dry, then add the 2 cups of water. Bring it up to a boil, then lower to a gentle simmer (covered) and allow to cook for another 45 minutes or so (I like it tender). If you find that it’s tender enough for you at this point, turn up the heat and allow all the remaining liquid to burn off.This is usually served without any gravy, but I love me some gravy so I didn’t cook off all the liquid.