Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, summer vegetable and pork curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Summer Vegetable and Pork Curry is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Summer Vegetable and Pork Curry is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook summer vegetable and pork curry using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Summer Vegetable and Pork Curry:
- Take 200 grams Pork belly (thinly sliced)
- Take 1 Onion
- Prepare 1 clove Garlic
- Get 800 ml Water
- Prepare 1 Tomato
- Take 2 medium Eggplants
- Get 3 Green bell peppers
- Take 1/2 bag Shishito green peppers
- Take 2 tsp Consomme soup stock granules
- Prepare 1 (if using a stock cube:)
- Make ready 6 servings worth Japanese curry roux
- Take 1 tbsp ＊Ketchup
- Take 1 tbsp ＊ Japanese Worcestershire-style sauce
- Prepare 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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