Easiest Way to Make Perfect Summer Vegetable and Pork Curry

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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 Tips For Living Green And Saving Money Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the natural environment we are all going to have to make some changes. These types of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen alone gives you many small means by which energy and money can be saved. Green living is actually something we can all accomplish, without difficulty. It's related to being sensible, usually.

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 only need 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Summer Vegetable and Pork Curry:

1. Get 200 grams of Pork belly (thinly sliced).
2. Get 1 of Onion.
3. Take 1 clove of Garlic.
4. Prepare 800 ml of Water.
5. Provide 1 of Tomato.
6. Provide 2 medium of Eggplants.
7. Take 3 of Green bell peppers.
8. Take 1/2 bag of Shishito green peppers.
9. Provide 2 tsp of Consomme soup stock granules.
10. Use 1 of (if using a stock cube:).
11. Prepare 6 of servings worth Japanese curry roux.
12. Provide 1 tbsp of ＊Ketchup.
13. Use 1 tbsp of ＊ Japanese Worcestershire-style sauce.
14. Use 1/2 tbsp of Vegetable oil.

Instructions to make Summer Vegetable and Pork Curry:

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..

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