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Summer Vegetable and Pork Curry
Summer Vegetable and Pork Curry

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We hope you got insight from reading it, now let’s go back to summer vegetable and pork curry recipe. To make summer vegetable and pork curry you only need 14 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Summer Vegetable and Pork Curry:
  1. Use 200 grams Pork belly (thinly sliced)
  2. Prepare 1 Onion
  3. Get 1 clove Garlic
  4. Use 800 ml Water
  5. Use 1 Tomato
  6. Use 2 medium Eggplants
  7. Get 3 Green bell peppers
  8. Get 1/2 bag Shishito green peppers
  9. Use 2 tsp Consomme soup stock granules
  10. You need 1 (if using a stock cube:)
  11. Take 6 servings worth Japanese curry roux
  12. Prepare 1 tbsp ＊Ketchup
  13. Take 1 tbsp ＊ Japanese Worcestershire-style sauce
  14. Use 1/2 tbsp Vegetable oil
Instructions to make Summer Vegetable and Pork Curry:
  1. Grate the garlic, slice the onion thinly, slice the eggplants thickly, and chop the bell peppers and tomato roughly.
  2. Chop pork belly into 4 to 5 cm strips.
  3. Heat oil in a thick bottomed pan and saute the garlic and onion.
  4. When the onion is soft, add pork and continue to cook. Add all vegetables when the pork is browned.
  5. Stir to mix the oil with the vegetables as you stir-fry for 1 to 2 minutes, then add water (800 ml).
  6. When it's boiling, skim off any scum. Add consomme and cover the pot. Simmer over medium heat for 5 minutes.
  7. 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.
  8. Ready to serve.

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