Summer Vegetable and Pork Curry Recipe

Name: Summer Vegetable and Pork Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Pork belly (thinly sliced); 1 Onion; 1 clove Garlic; 800 ml Water; 1 Tomato; 2 medium Eggplants; 3 Green bell peppers; 1/2 bag Shishito green peppers; 2 tsp Consomme soup stock granules; 1 (if using a stock cube:); 6 servings worth Japanese curry roux; 1 tbsp *Ketchup; 1 tbsp * Japanese Worcestershire-style sauce; 1/2 tbsp Vegetable oil

Servings: persons

200 grams Pork belly (thinly sliced)
1 Onion
1 clove Garlic
800 ml Water
1 Tomato
2 medium Eggplants
3 Green bell peppers
1/2 bag Shishito green peppers
2 tsp Consomme soup stock granules
1 (if using a stock cube:)
6 servings worth Japanese curry roux
1 tbsp *Ketchup
1 tbsp * Japanese Worcestershire-style sauce
1/2 tbsp Vegetable oil

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.
5
Add all vegetables when the pork is browned.
6
Stir to mix the oil with the vegetables as you stir-fry for 1 to 2 minutes, then add water (800 ml).
7
When it's boiling, skim off any scum.
8
Add consomme and cover the pot.
9
Simmer over medium heat for 5 minutes.
10
Turn the heat off momentarily.
11
Break apart the curry roux and add to the pot.
12
When it dissolves, add * condiments, and simmer over low heat for 5 minutes as you mix sparingly.
13
Ready to serve.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 grams Pork belly (thinly sliced), 1 Onion, 1 clove Garlic, 800 ml Water, and more.

Yes, Summer Vegetable and Pork Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Vegetable and Pork Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions