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Before you jump to Summer Vegetable and Pork Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are today being given more attention than ever before and there are a number of reasons why this is so. There are many diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that many people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can alter their eating habits for the better by making some modest changes.
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Therefore, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to summer vegetable and pork curry recipe. To cook summer vegetable and pork curry you need 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Summer Vegetable and Pork Curry:
- Provide 200 grams Pork belly (thinly sliced)
- Get 1 Onion
- Use 1 clove Garlic
- Prepare 800 ml Water
- Take 1 Tomato
- Use 2 medium Eggplants
- You need 3 Green bell peppers
- Prepare 1/2 bag Shishito green peppers
- Take 2 tsp Consomme soup stock granules
- Provide 1 (if using a stock cube:)
- You need 6 servings worth Japanese curry roux
- Use 1 tbsp ＊Ketchup
- Take 1 tbsp ＊ Japanese Worcestershire-style sauce
- You need 1/2 tbsp Vegetable oil
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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