Summer Vegetable and Pork Curry -
Easy Summer Vegetable and Pork Curry Recipes are a classic dish, but the other white meat has so much more to offer than just a single recipe. These variations will spice up your weeknight dinners, holiday spreads, and summer BBQs—whenever the mood for pork chops, pulled pork, tenderloin, or a roast strikes.
You can cook Summer Vegetable and Pork Curry using 14 ingredients and 8 steps.
Summer Vegetable and Pork Curry Ingredients
- Prepare 200 grams of Pork belly (thinly sliced).
- Prepare 1 of Onion.
- Prepare 1 clove of Garlic.
- You need 800 ml of Water.
- Prepare 1 of Tomato.
- You need 2 medium of Eggplants.
- You need 3 of Green bell peppers.
- Prepare 1/2 bag of Shishito green peppers.
- Prepare 2 tsp of Consomme soup stock granules.
- You need 1 of (if using a stock cube:).
- You need 6 of servings worth Japanese curry roux.
- You need 1 tbsp of *Ketchup.
- You need 1 tbsp of * Japanese Worcestershire-style sauce.
- You need 1/2 tbsp of Vegetable oil.
Summer Vegetable and Pork Curry step by step
- 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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Perfect Summer Vegetable and Pork Curry Recipe -
I believe you can make great and tasty Summer Vegetable and Pork Curry recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!