Summer Vegetable and Pork Curry

• 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.

belly, onion, clove garlic, water, tomato, eggplants, green bell peppers, green peppers, granules, worth japanese curry, ketchup, japanese, vegetable oil

Taken from cookpad.com/us/recipes/170779-summer-vegetable-and-pork-curry (may not work)