Home made pork gravy

rev229

When I roast beef, lamb, chicken I always use the meat juices to make my own gravy. However when I roast pork (loin) I never have much juice just fat, i use this to roast the spuds. Can anyone recomend a good gravy to go with pork homemade of course! I am having the in-laws to lunch in a few weeks they love my roast dinners we had beef last time so thought it would be pork. The gravy needs to be mushroom free, just in case someone has a pork gravy that contains mushrooms!! Thank-you

soappie

What I do with ham and pork - which both give off a lot of fat and not much 'juice' is to put water in the roasting tray - just about, oh, I guess, a centimetre in depth - when the joint goes in the oven.

Then, about half an hour before the joint is due to finish cooking, I pour the water/fat/juices off into a pyrex jug. I then stand the pyrex jug in a dish of cold water (obviously not enough to slop over the top of the jug!). After about 15 minutes, all the fat has separated to the top and the water including juice is at the bottom. Carefully spoon off as much of the fat as you can and then use the remaining liquid to make the gravy in the usual way.

My usual way (and I'm afraid it's by sight - not quantities!) is to have the juices mixed with warm (not boiling) water then make a paste from approx 1/3 plain flour to 2/3 original bisto powder (not the granules) by putting the dry ingredients into a cup, adding a small amount of water and then mixing to a smooth paste. I think it's probably 1tsp flour 2tsp bisto to one pint of liquid.

Then, add the smooth paste to the liquid and gently bring to the boil making sure you stir most of the time to stop those little 'globs' of flour etc developing. Then let it simmer for a minute or two.

Sorry I can't be more precise with the quantities but it's worth a try. Good luck !