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Started By
Message
Kajungee, Your Old Fashioned Pork Roast and Gravy Recipe?
Posted on 9/21/12 at 11:01 am
Posted on 9/21/12 at 11:01 am
Got one?
1
Posted on 9/21/12 at 11:31 am to Gris Gris
No recipe really, just the way Mom always did.
In a dutchoven on the stove top- nothing fancy.
Season, lightly flour and brown roast in bacon grease. Remove and add plenty chopped onions, bellpepper & garlic until soft.
Return the roast with maybe 3/4 cup water or stock over medium/low. Cook 1 to 1-1/2 hour or so depending on size of roast.
Remove the roast and add a bit of roux out the fridge if I have some. I ususally have a very thin gravy with a pork roast..
Let roast rest while I season up the gravy.
Wait a second, you know how to do this...
Did somneone steal your screen name ?
In a dutchoven on the stove top- nothing fancy.
Season, lightly flour and brown roast in bacon grease. Remove and add plenty chopped onions, bellpepper & garlic until soft.
Return the roast with maybe 3/4 cup water or stock over medium/low. Cook 1 to 1-1/2 hour or so depending on size of roast.
Remove the roast and add a bit of roux out the fridge if I have some. I ususally have a very thin gravy with a pork roast..
Let roast rest while I season up the gravy.
Wait a second, you know how to do this...
Did somneone steal your screen name ?
Posted on 9/21/12 at 11:35 am to Kajungee
I really haven't had the greatest success with a gravy I like. I like a strong tasting gravy and when I say strong, I like it taste like a pork gravy rather than a roux with veggies. That's what I'm after. Not that it's not good, it's just not exactly what I've wanted in the end.
What cut of pork do you use? Shoulder?
Ever made a pork stock first?
This post was edited on 9/21/12 at 11:38 am
Posted on 9/21/12 at 12:35 pm to Gris Gris
quote:Have you tried Donald Link's recipe?
Gris Gris
Posted on 9/21/12 at 12:39 pm to Gris Gris
I usually do a loin roast, but shoulder will give you a stronger gravy but gonna take 3 hours to cook.
I usually make very little gravy to keep a stonger flavor, but run out of gravy quick.
Pork chops make the best gravy IMO.. thickened with very little corn starch slurry
I usually make very little gravy to keep a stonger flavor, but run out of gravy quick.
Pork chops make the best gravy IMO.. thickened with very little corn starch slurry
Posted on 9/21/12 at 12:41 pm to Gris Gris
My mom browns it and then bakes it. Once it's baked she takes the roast out and fires the pot to get everything to stick to the bottom. Then she pours out the oil and deglazes the pan with water or stock. Dark, rich, very thin gravy. Best stuff in the world.
Posted on 9/21/12 at 12:42 pm to Stadium Rat
quote:
Have you tried Donald Link's recipe?
I have not, but I looked at it and I think I saw something you posted about it or someone did.
Posted on 9/21/12 at 12:46 pm to Kajungee
quote:
I usually make very little gravy to keep a stonger flavor, but run out of gravy quick.
Right. When I reduce the gravy, there's not much to go around. I think that's what frustrates me. I can't get enough gravy, my own self, but to make it strong, it really needs to be reduced.
I have some fresh hocks and was thinking about roasting those and making a nice reduced stock.
Hmmm, could do a pork loin roast and throw in a few browned off pork chops. That's an idea.
Is that your smothered pork chop recipe in the recipe book? I wish we'd have put names by the recipes.
Thanks, Gaston.
Posted on 9/21/12 at 12:48 pm to Gaston
quote:
deglazes the pan with water or stock
This is a rather long, slow process that is the labor of love when you make a gravy.. It takes time to "brown the gravy" so that it's the right color and density you're looking for. It has to cook a while, and add water while you're stirring.. and be careful not to burn the drippings when you're browning your gravy.. Once you have the gravy dark, and the grease is removed, reduce the fire, let it cool a minute or two, then add the corn starch slurry. If you had cornstarch and water to a hot pan, it'll get lumpy..
Once the corn starch is incorporporated into the gravy and stirred, you can bring the fire back up, stirring and cook off the chalky taste of the corn starch and it's ready to serve.
This post was edited on 9/21/12 at 12:50 pm
Posted on 9/21/12 at 12:52 pm to bdevill
quote:
It takes time to "brown the gravy" so that it the right color and density you're looking for. It has to cook a while, and add water while you're stirring.. and be careful not to burn the drippings when you're browning your gravy.. Once you have the gravy dark, and the grease is removed, reduce the fire, let it cool a minute or two, then add the corn starch slurry. If you had cornstarch and water to a hot pan, it'll get lumpy..
My cajun mom doesn't do this at all, and her pork gravy is absolutely awesome. She browns the drippings ALL OF THE WAY, sticking them to the magnelite pot. Sounds fricking insane, but I've seen it countless times. Pour off the grease, add water and scrape all the goodness off of the bottom. Bam. Never seen the woman use corn starch or flour in a gravy EVER.
Cereal.
Posted on 9/21/12 at 12:52 pm to Kajungee
quote:
I ususally have a very thin gravy with a pork roast..
I don't mind the thinness but the best pork gravy I've had was really dark and I can't seem to get mine dark. Any tips?
Posted on 9/21/12 at 12:58 pm to Zach
To get it brown like you want it, it'll have to cook on a med high fire in the same pan the roast was cooked in.. on a boil, stirring continually.
Gaston.. I'm sure your mother's gravy is delicious.
My grandmother used corn starch and so does my mom. I've never tasted a gravy that can compare to their's.
eta: my point-everybody thinks their way is best.
Gaston.. I'm sure your mother's gravy is delicious.
My grandmother used corn starch and so does my mom. I've never tasted a gravy that can compare to their's.
eta: my point-everybody thinks their way is best.
This post was edited on 9/21/12 at 1:12 pm
Posted on 9/21/12 at 1:11 pm to bdevill
Thanks. Gonna put corn starch on my list for tomorrow.
Posted on 9/21/12 at 1:20 pm to bdevill
FDB gravy-off? Who wants to be judges? Loser had to make a video showing their mom the 'right' way to make a gravy.
You in?
You in?
Posted on 9/21/12 at 2:07 pm to Gris Gris
Just an idea (haven't done it myself) but would you consider using some Better than Bouillon ham base to help increase the porky flavor as well as being able to add a little more liquid for increased volume?
Posted on 9/21/12 at 2:13 pm to Darla Hood
I just picked up a nice loin roast and I'm going to cook it down and make roasted pork and gravy pistolettes for the game. I have a big chuck roast too and may do both. I've been wanted a roasted pork poboy for awhile.
Posted on 9/21/12 at 2:14 pm to bdevill
quote:
My grandmother used corn starch and so does my mom. I've never tasted a gravy that can compare to their's.
Same here, but careful use to much and you get a gooey mess.
Posted on 9/21/12 at 2:15 pm to Kajungee
I keep corn starch but I also keep Wondra Flour and use it as well.
Posted on 9/21/12 at 2:16 pm to Darla Hood
Better than Boullion sounds plausible.. Also.. If you have alot of leftover pork gravy.. (For example, if you make a gravy from a Boston Butt you cooked in a slow cooker) store the gravy in a freezer safe container and when you're making beans, black eye peas, etc. add a bit of the gravy to your dish while your cooking. It'll enhance the flavor..
Posted on 9/21/12 at 2:17 pm to Darla Hood
quote:
Just an idea (haven't done it myself) but would you consider using some Better than Bouillon ham base to help increase the porky flavor as well as being able to add a little more liquid for increased volume?
Thanks for the suggestion, but I've bought it before. It's too hammy and it's not all the good, to be honest. I have homemade ham stock in the freezer and it's one of the best stocks around, but not with a pork roast. I could drink homemade ham stock.
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