As the liquid, and delicious fat from the pork, cook off, the resulting Geera Pork is coated in a richly seasoned paste, perfect for eating with rice or leftover bara flatbreads.

Direction

1. Combine pork, tomato, green seasoning, curry powder, 2 tablespoons oil, and pepper sauce 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.