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We hope you got insight 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 do that.
The ingredients needed to prepare Summer Vegetable and Pork Curry:
- Take 200 grams Pork belly (thinly sliced)
- Provide 1 Onion
- Get 1 clove Garlic
- Use 800 ml Water
- Prepare 1 Tomato
- Use 2 medium Eggplants
- Use 3 Green bell peppers
- Provide 1/2 bag Shishito green peppers
- Prepare 2 tsp Consomme soup stock granules
- Get 1 (if using a stock cube:)
- Get 6 servings worth Japanese curry roux
- You need 1 tbsp ＊Ketchup
- You need 1 tbsp ＊ Japanese Worcestershire-style sauce
- Take 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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