Making the Perfect Pork Gravy from Scratch

Introduction

Creating your own pork gravy from scratch is a rewarding culinary experience that goes beyond the convenience of store-bought stock cubes or leftover roasting tray drippings. This detailed guide will walk you through the process of making a rich, flavorful, and gelatinous pork gravy that will elevate your dishes to new heights. Whether you're a novice or a seasoned chef, this method is worth the effort and time, providing results comparable to those served in top restaurants.

Ingredients and Tools You'll Need

To make your homemade pork gravy, you'll need several key ingredients and tools:

Pork bones Chicken carcass (optional) Vegetables: onions, carrots, celery, leek, garlic Red wine Rosemary Thyme Unsalted butter All-purpose flour Stock pot (preferably a deep one) Sieving materials Cooking utensils (measuring spoons, ladle, whisk)

Step-by-Step Guide

1. Roasting the Bones and Vegetables

The base of your gravy begins with roasting the pork and chicken bones, along with a selection of vegetables. Start by preheating your oven to 375°F (190°C). Place the pork and chicken bones in a roasting tray. For the vegetables, roughly chop a couple of white onions, a couple of carrots, a few sticks of celery, a leek, and a whole bulb of garlic. Roast these in the same tray as the bones for about 45 minutes or until the vegetables begin to caramelize and the bones are golden brown.

2. Preparing the Broth Base

After roasting, strain off any excess fat and place the vegetables and bones in a deep stock pot. This step ensures that the mixture is not too dense and allows for easier skimming of fat and impurities. Add the chicken bones and pork bones, ensuring the pork bones stay at the bottom to prevent floating. Cover with cold water and allow the ingredients to slowly come to a simmer over several hours. Covering the pot and allowing it to gently simmer for 6 to 8 hours is ideal, but make sure not to let it boil vigorously, as this can break down the gelatin and make the broth less flavorful.

3. Reducing the Broth

Olive the broth has simmered, strain it to remove any remaining impurities. Return the clarified liquid to the pot and bring it to a boil, continuing to skim off any fat and scum that rises to the surface. As the broth reduces, it will become more concentrated and flavorful. This is when you also reduce a bottle of red wine mixed with rosemary and thyme until it reduces to about half the original volume. This additional reduction will add depth and complexity to your gravy.

4. Making the Roux

To make a stable and rich roux, melt 100g of unsalted butter in a pan over low heat. Stir in 100g of all-purpose flour until the mixture turns a pale brown, which is known as a 'roux'. Slowly ladle in the reduced broth and red wine mixture, stirring constantly to prevent lumps from forming. Continue cooking until the mixture thickens and reaches your desired consistency. This method ensures a smooth, consistent texture and a velvety mouthfeel to your gravy.

Conclusion

This comprehensive guide to making the perfect pork gravy from scratch is a testament to the rich flavors and textures that can be achieved through careful preparation. By following these detailed steps, you can create a dish that rivals the best from professional kitchens. The time and effort invested in making your own broth and roux will be well worth it, as your homemade pork gravy will add a depth of flavor and richness that is simply unmatched by store-bought alternatives.