Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, summer vegetable and pork curry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Summer Vegetable and Pork Curry is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Summer Vegetable and Pork Curry is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first 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.
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The ingredients needed to make Summer Vegetable and Pork Curry:
- Make ready 200 grams Pork belly (thinly sliced)
- Take 1 Onion
- Prepare 1 clove Garlic
- Take 800 ml Water
- Get 1 Tomato
- Make ready 2 medium Eggplants
- Prepare 3 Green bell peppers
- Take 1/2 bag Shishito green peppers
- Make ready 2 tsp Consomme soup stock granules
- Prepare 1 (if using a stock cube:)
- Prepare 6 servings worth Japanese curry roux
- Prepare 1 tbsp ＊Ketchup
- Make ready 1 tbsp ＊ Japanese Worcestershire-style sauce
- Make ready 1/2 tbsp Vegetable oil
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Steps 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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