Summer Vegetable and Pork Curry

Summer Vegetable and Pork Curry

A nutritious curry with chunks of summer vegetables. Use ingredients that cook fast, and make this in a flash.

Ingredients: 4 to 5 servings

Pork belly (thinly sliced)
About 200 g
1 clove
800 ml
2 medium
Green bell peppers
Shishito green peppers
1/2 bag (5 to 6)
Consomme soup stock granules
2 teaspoons
(if using a stock cube:)
Japanese curry roux
6 servings worth (1/2 box)
1 scant tablespoon
* Japanese Worcestershire-style sauce
1 scant tablespoon
Vegetable oil
1/2 tablespoon


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.

Story Behind this Recipe

I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.