Aye brother what a beautiful upload. It looks delicious. And hopefully some of you guys see this comment. *But check out his cook book it’s honestly worth the price and much much more* Keep up the great work Chris. You and your beautiful family have a blessed and safe Christmas 👍🏼👊🏼👊🏼🇹🇹
Hi Chris made this recently using the exact ingredients turned out beautifully, it was a hit at the family beach lime. Congratulations and thank you for all your delicious recipes
Love the earthy flavour of cumin, and of course love pork, so will definitely be giving this a go. The roasted and ground cumin you used seemed to be a lot darker than I would normally roast , it is more the colour of the roast spices I used when making up a Sri Lanka curry power. Have to remember to dry roast my seeds a bit longer. I'll take this opportunity to thank you for a great year's worth of videos, all of which I have thoroughly enjoyed(many of which i've used) and wish you an your family a Merry Christmas an a Happy New Year.
This is my recipe of choice now for Jeera Pork. Generally used as a main meal, rather than as 'Cutters'. It is versatile enough that ingredients can be added or substituted as necessary (I tend to use onion over spring onions for the body) and pepper sauce over a scotch bonnet or bird pepper. I also regularly use this video as a reference whenever doing Jeera Pork.
I'm not a great cook because I hardly spend time practicing but I just followed your recipe and the pork came out SO GOOD!! I'm trying hard not to eat down the whole pot of meat right now 😩
A couple of questions; Should I be able to get the geera in a regular grocery store or would I need to go to a specialty store? If I can't find the pimento peppers will bell peppers work also? if I can't find he bird peppers, will it also work with tobasco or scotchbonnet or habanerro peppers? I'm not a big fan of cumin but this looks so good, and the cumin most people around here use is just regular cumin. I wanna try this at least once.
Geera as mentioned in the title is Cumin. Yes, you may used diced bell pepper (not the same but you will get some flavor) and any spicy pepper you like/can soucre will work. Enjoy
This is now my 'go to' recipe for Jeera Pork and have put other relatives (of Trini descent) onto caribeanpot. Delicious and even better (dare I say) than The 'Naparima' bible (cook book). It's on the stove for the fifth time as I write.
Chris, I cannot do hot anymore. Can one de-seed the Birds Eye and get a tiny spice or are the skins, being so small, very hot. I know many can be de-seeded and uses for flavor but I want a teeny bit of spice. Not break the skins will the teeny Birds Eye give flavor like Scotch Bonnet or again as they are teeny the hot comes out as the veins and seeds are right there! Thanks Chris!
Chris where is Volume One? BTW in Amazon under the Hardcover Edition price says, "over 60 Recipes" The title of the same says " over 100 recipes". I thought perhaps volume one was 60+ and volume two 100+ however there isnt a volume one to find???????????????????????????????????????????????
Lime makes the pork meat get stiff... I wash my pork with white vinegar and if I want the lime flavor I add it to the pork just before I take it off the heat.
See Chris's recipe for green seasoning here - caribbeanpot.com/how-to-make-the-green-seasoning-paste-thats-so-unique-to-caribbean-cuisine/ Chris uses Cilantro (coriander leaves) in his recipe, a lot of people use Culantro(shado beni) instead. I think Chris may have used Cilantro as Culantro is quite hard to obtain outside the tropics. Both culantro and cilantro taste similar but culantro retains more of its taste during cooking than cilantro. I grow my own Culantro in the UK and normally use Culantro for cooking with and Cilantro for garnishing and salads
Meal? The title states the 'dish". This is not food network where I have budget, staff etc my friend. Like or dislike, this is my format and it will never change. When I end the video, the 'dish' is done and there's nothing else I can do. The thumbnail shows how I stage/present it.
Im only offering a little constructive criticism. no hate here. i love the way you cook and i want to see you move forward to evolve and improve in views, subs, and production value. By filming a little bit more in plating, sides and describing how it tastes would really seal the deal to help drive your cookbook sales. btw your the reason i have a few hot pepper plants now! always continue to evolve for the better my friend!
Aye brother what a beautiful upload. It looks delicious. And hopefully some of you guys see this comment. *But check out his cook book it’s honestly worth the price and much much more* Keep up the great work Chris. You and your beautiful family have a blessed and safe Christmas 👍🏼👊🏼👊🏼🇹🇹
as
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@@elliottjacqueline8
Hi Chris made this recently using the exact ingredients turned out beautifully, it was a hit at the family beach lime. Congratulations and thank you for all your delicious recipes
Followed your recipe last night, i wanted to cry, because it taste so good, with all that Geera goodness. Thanks man.
Love the earthy flavour of cumin, and of course love pork, so will definitely be giving this a go. The roasted and ground cumin you used seemed to be a lot darker than I would normally roast , it is more the colour of the roast spices I used when making up a Sri Lanka curry power. Have to remember to dry roast my seeds a bit longer. I'll take this opportunity to thank you for a great year's worth of videos, all of which I have thoroughly enjoyed(many of which i've used) and wish you an your family a Merry Christmas an a Happy New Year.
I usually toast my geera to a light golden brown ! This guy's geera is burnt ! Not good when it's burnt ! Then it tastes bitter !!
This is my recipe of choice now for Jeera Pork. Generally used as a main meal, rather than as 'Cutters'. It is versatile enough that ingredients can be added or substituted as necessary (I tend to use onion over spring onions for the body) and pepper sauce over a scotch bonnet or bird pepper. I also regularly use this video as a reference whenever doing Jeera Pork.
I'm not a great cook because I hardly spend time practicing but I just followed your recipe and the pork came out SO GOOD!! I'm trying hard not to eat down the whole pot of meat right now 😩
Hey hey..i tried this an it came out perfect..thank you..
Your videos are always so helpful
I usually put a little ground gera at the end but yours looks delicious 😋
Love all your dishes 😍 😋
Great instruction Bredren. Getting busy tonight with it. My pork has been seasoning over night.
Looks so good. Will make this on Saturday with some rice and dhal and maybe do curry chicken for the kiddos. Lol. THANKS CHRIS!
Ramona Calderon j
Hi Chris that pork looked very mouth watering and delicious Geeta from Trinidad.
Great recipe...will make this for my 'lime'
Hi, I could not find a video of u making doubles? Do u have a video on making doubles? Im a big fan and I hope u go 2 India.
Happy New Year to you and your family and much success!!bless
That is what you call Real niceness man, yummy
scrumptious meal
Just played some dominoes last night but had goat instead. Do you make rice with the geera (cumin seeds) as well?
A couple of questions;
Should I be able to get the geera in a regular grocery store or would I need to go to a specialty store?
If I can't find the pimento peppers will bell peppers work also?
if I can't find he bird peppers, will it also work with tobasco or scotchbonnet or habanerro peppers?
I'm not a big fan of cumin but this looks so good, and the cumin most people around here use is just regular cumin. I wanna try this at least once.
Geera as mentioned in the title is Cumin. Yes, you may used diced bell pepper (not the same but you will get some flavor) and any spicy pepper you like/can soucre will work. Enjoy
Thanks!
Too funny, I actually took some pork cushion meat out to make this very dish today. This recipe is good with lamb/mutton too😀
Loved your demo. Thank you seems easy enough.
Chris this look sooooo good.
Thanks for sharing, looks delicious will definitely make for the holiday
Can I use regular cumin or do I have to get roasted cumin to season the pork
This is now my 'go to' recipe for Jeera Pork and have put other relatives (of Trini descent) onto caribeanpot. Delicious and even better (dare I say) than The 'Naparima' bible (cook book). It's on the stove for the fifth time as I write.
Chris,
Season Greetings and very nice recipe as usual. Thank you and God bless.
Man, that looks good, good job Chris, will try over the holiday season. Thank you.
So glad I discovered your channel! This dish looks amazing.
Cutters ! looks 😋
Thanks for sharing seasons greetings to you have a blessed holidays
Can't wait to cook this for mi wife thx brother!!👍💯
Dude. You are my new hero.
Looking Gooooood 🤤
I wonder if you could use lamb instead of pork?
Diana Davis
I tried it with lamb as well...it was a blast.
Of course!!😊👍
Yes girl
Chris, I cannot do hot anymore. Can one de-seed the Birds Eye and get a tiny spice or are the skins, being so small, very hot. I know many can be de-seeded and uses for flavor but I want a teeny bit of spice. Not break the skins will the teeny Birds Eye give flavor like Scotch Bonnet or again as they are teeny the hot comes out as the veins and seeds are right there! Thanks Chris!
How much tt $ the book cost Chris thanks does it ship to Trinidad
Fabulous 😊❤
looks amazing, I wouldn't want it quite that spicy though haha I don't wanna die
Perfect
Good recipe....Happy holidays!
I gotta try this
Great video bro. Keep them coming
Great recipe and what's up with a sous sous in Hamilton?
Why you true extra seasoning at the end you all ready did put green seasoning to start to cook it
Chris where is Volume One? BTW in Amazon under the Hardcover Edition price says, "over 60 Recipes" The title of the same says " over 100 recipes". I thought perhaps volume one was 60+ and volume two 100+ however there isnt a volume one to find???????????????????????????????????????????????
Am cooking gerra pork & gizard today with roti and curry potato..
kerrylee boucaud me and wife passing. Is long time we ain’t mash up some good food
Looks amazing
Looks so yummy. 😋
My family uses sofrito Kinda like that there green seasoning
Lovely 🖐🖐🖐
Do you do a (curry stew )wild meat
What should someone that has had very little Caribbean food try
This will be definitely too hot for you mate!!! You should try a nice mild curry.😊
Can you do that with lamb?
Any meat even fish, same principle.😊👍
Can you make a roasted geera potato?
Lime makes the pork meat get stiff... I wash my pork with white vinegar and if I want the lime flavor I add it to the pork just before I take it off the heat.
I just ordered the cookbook!
Ah love it
Thank you chef x
So mucha Water!? Boiled pork!
Is there any curry in that it looks green?..
what you saw go in is all there is. Probably the lighting caused the 'green' look you see?
caribbeanpot: going to try this tomorrow, will let you know how it come out...
Dominoes???....Be right there!
How do you make the green seasoning?
See Chris's recipe for green seasoning here - caribbeanpot.com/how-to-make-the-green-seasoning-paste-thats-so-unique-to-caribbean-cuisine/ Chris uses Cilantro (coriander leaves) in his recipe, a lot of people use Culantro(shado beni) instead. I think Chris may have used Cilantro as Culantro is quite hard to obtain outside the tropics. Both culantro and cilantro taste similar but culantro retains more of its taste during cooking than cilantro. I grow my own Culantro in the UK and normally use Culantro for cooking with and Cilantro for garnishing and salads
mouth watering O_O
Im vegetarian and this looks amazing😫
Use mushroom then, apply same principle.😊👍
You can also try green fig. I promise you it will taste very good!
good
Make a new up graded bunjal pork recipe chris
❤
No onions?
wooow
this thing taste good hot and spicy.yea man
Where can I buy Geera ?
Any Asian shop, even well known big stores should sell them too.😊
you never show the finished meal! start a side dish series, then combine with your usual vids to show plated food and sides..BAM
Meal? The title states the 'dish". This is not food network where I have budget, staff etc my friend. Like or dislike, this is my format and it will never change. When I end the video, the 'dish' is done and there's nothing else I can do. The thumbnail shows how I stage/present it.
caribbeanpot ichhab
Im only offering a little constructive criticism. no hate here. i love the way you cook and i want to see you move forward to evolve and improve in views, subs, and production value. By filming a little bit more in plating, sides and describing how it tastes would really seal the deal to help drive your cookbook sales. btw your the reason i have a few hot pepper plants now! always continue to evolve for the better my friend!
You put curry in this
I am a fan. But "mystery" ingredients like caribbian green seasoning makes the video a waste of time
Home made seasoning made in a blender.
@@tonywilliams49 Thx for the answer Tony :-) It is not so obvious when you live in denmark