Gravy for pork joint?

joshieg3011

I have a mini pork joint which I am going to roast on Sunday. What kind of gravy would you have for this? My husband won't eat it without gravy of some sort!

Many thanks

Butterfly_Brain

I would use the juices of the pork add a splash of cider and cornflour combine to make a lovely gravy for pork.

Alison_Funnell

exactly the same except I prefer plain flour to cornflour.

Penelope_Penguin

joshieg3011 wrote: »

I have a mini pork joint which I am going to roast on Sunday. What kind of gravy would you have for this? My husband won't eat it without gravy of some sort!

Many thanks

Usually when you roast a join, it gives up its own juices, whcih you can thicken (or not) as gravy

Which joint is it?

Penny. x

thriftlady_2

I'd have pork gravy! Gravy is a by product of a roast.

Simply spoon off most of the fat left after roasting, leave about a tablespoonful in the tin. Save the spooned off fat for frying potatoes later - you can freeze it for future roast potatoes.

Put the roasting tin on the hob, stir and scrape all the juices and crusty bits up, add a tbsp of flour, stir to make a paste and then gradually add stock, veg water or just plain water stirring all the time.

Good things to add are alcohol-wine, vermouth, dry sherry, cider (especially good with pork), a spoonful of fruit jelly like crab apple or quince or a splash of soy sauce if it needs a flavour boost. Keep tasting until it's too your liking.

Freeze leftover gravy, you never know when it might come in handy;)

ubamother

you might find it hard to get a decent amount of juices from a small joint to make enough gravy (in my family roast dinners should be served in deep dishes for the amount of gravy we like!) I add mustard and sage to boost the flavours if I've had to add stock to the juices. If you roast the joint with chopped onions, celery sticks round it/under it, and pop some water/stock with them, this will help with creating good flavoured juices (but not with crackling mind)

gingin_2

We are having the same tonight. I'll sit the pork on top of a few red onions and herbs and then when it's cooked, use the onions, flour and stock to make a gravy and add a splash of booze if I can spare some and then sieve it.