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Before you jump to Summer Vegetable and Pork Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to summer vegetable and pork curry recipe. You can cook summer vegetable and pork curry using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Summer Vegetable and Pork Curry:
- Provide 200 grams Pork belly (thinly sliced)
- Get 1 Onion
- Provide 1 clove Garlic
- You need 800 ml Water
- You need 1 Tomato
- Use 2 medium Eggplants
- Get 3 Green bell peppers
- You need 1/2 bag Shishito green peppers
- Get 2 tsp Consomme soup stock granules
- Take 1 (if using a stock cube:)
- Get 6 servings worth Japanese curry roux
- Get 1 tbsp ＊Ketchup
- You need 1 tbsp ＊ Japanese Worcestershire-style sauce
- You need 1/2 tbsp Vegetable oil
Instructions to make Summer Vegetable and Pork Curry:
- Grate the garlic, slice the onion thinly, slice the eggplants thickly, and chop the bell peppers and tomato roughly.
- Chop pork belly into 4 to 5 cm strips.
- Heat oil in a thick bottomed pan and saute the garlic and onion.
- When the onion is soft, add pork and continue to cook. Add all vegetables when the pork is browned.
- Stir to mix the oil with the vegetables as you stir-fry for 1 to 2 minutes, then add water (800 ml).
- When it's boiling, skim off any scum. Add consomme and cover the pot. Simmer over medium heat for 5 minutes.
- Turn the heat off momentarily. Break apart the curry roux and add to the pot. When it dissolves, add ＊ condiments, and simmer over low heat for 5 minutes as you mix sparingly.
- Ready to serve.
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