AI photoPork Roast Gravy
A classic gravy made from pork roasting juices, perfect to serve alongside a Sunday roast pork.
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Ingredients
- 2 pcs Onion diced
- 1 pcs Carrot diced
- 3 clove Garlic crushed
- 2 pcs Rosemary fresh sprigs
- 1 tsp Dried thyme
- 3 pcs Bay leaf
- 3 pcs Parsley sprigs
- 6 pcs Black pepper whole peppercorns
- 3 pcs Pork trotters optional, can be omitted
- 800 ml Water
- 1 tbsp Butter
- 2 tbsp Plain flour
- 600 ml Pork roasting juices from the roast, or stock from the joint
- 50 ml Wine or 1-2 tsp red balsamic vinegar
- 1 tsp Worcestershire sauce a little more to taste, optional
- 1 tsp Redcurrant jelly or similar
- 100 ml Double cream
- Salt
- Black pepper freshly ground
- 2 pcs Gravy browning drops, if needed
Steps
Place all the stock ingredients in a roasting tray and set the joint on a rack above it, so the juices drip down and flavour the stock.
30 minutes before the roast is done, remove the tray from the oven. Strain the contents of the tray through a fine sieve into a bowl, then return the joint to the oven to finish cooking.
5 minStrain the stock again through a fine sieve and chill it in the fridge to let it settle. For a very clear, clean sauce, strain it once more through clean muslin.
30 minLeave the stock in a clean bowl on the worktop and skim off the layer of fat once it separates.
Melt the butter in a saucepan and whisk in the plain flour. Pour the stock from the roast into the pan with the butter and flour, whisking as the gravy comes to the boil. If the gravy needs more liquid, you can add some potato water.
Season with red wine or balsamic vinegar, Worcestershire sauce, redcurrant jelly, double cream, salt and pepper to taste, and adjust the colour with 2 drops of gravy browning.
3 min