|1 tblsp vegetable oil|
|1 tblsp brown sugar|
|400g best boneless fillet pork, diced|
|1 tsp salt|
|2 tsp ground roasted geera|
Heat the oil in a large saucepan. Add the sugar, and stir frequently until it is bubbling and dark brown - be patient, it will happen. Don't let it go black, otherwise it will taste burnt.
Add the meat, sprinkle with salt and geera, and stir until the meat is coated in the caramelised sugar. Continue to cook uncovered until the meat has released its juices and is very brown, stirring often (about 15 minutes).
Add a cup of water, pouring it down the edges of the pan so as not to 'wash' the glaze off the meat. Continue cooking, partly covered, for about 30 minutes, or longer depending on the cut of meat - best lean tenderloin will cook much quicker than shoulder. Stir occasionally to prevent sticking - add a little more water if needed.
As a final tasting, add pepper sauce, more salt and geera to your liking, and continue to cook for a few more minutes.
Serve with rice, fried plantain and stir fried greens.