Are you tired of bland store-bought gravy? Do you want to elevate your pork roast to the next level? Look no further!
Making homemade gravy from pork roast juices is easier than you think. With just a few simple steps and ingredients, you can create a rich and flavorful gravy that will impress your family and guests.
Whether you’re a seasoned cook or a beginner, this recipe is perfect for anyone who wants to add some pizzazz to their pork roast. So, grab your saucepan and whisk, and let’s get started!
How To Make Gravy From Pork Roast Juices?
Step 1: Collect the Drippings
The first step in making gravy from pork roast juices is to collect the drippings. After roasting your pork, let it rest for a few minutes to allow the juices to settle. Then, use a spoon or a fat separator to remove as much fat as possible from the top of the drippings.
Step 2: Make a Roux
In a saucepan over medium heat, melt a couple of tablespoons of butter. Once melted, add an equal amount of flour and whisk until combined. Let the mixture cook for a minute or two, stirring frequently, until it turns a light brown color. This mixture is called a roux and will help thicken your gravy.
Step 3: Add the Drippings and Broth
Slowly pour in the pork drippings and chicken broth, whisking constantly to prevent lumps from forming. You can also add any spices or herbs at this point to enhance the flavor of your gravy.
Step 4: Simmer and Thicken
Bring the mixture to a simmer and let it cook for 4-5 minutes, stirring occasionally, until it thickens to your desired consistency. If you want a thicker gravy, you can whisk together a slurry of cornstarch and water and add it to the pan.
Step 5: Season and Serve
Once your gravy has thickened, taste it and season with salt and pepper as needed. Serve it hot over your sliced pork roast and enjoy!
Preparing The Pork Roast
Before you can make gravy from pork roast juices, you need to prepare the pork roast itself. There are several ways to prepare a pork roast, but the most common methods involve roasting it in the oven or slow cooking it in a crockpot.
To roast a pork roast in the oven, preheat your oven to the desired temperature (usually around 325-350°F) and place the roast in a baking dish or roasting pan. Rub the pork with oil or butter and season it with salt, pepper, and any other desired spices. Roast the pork for about 20 minutes per pound, or until it reaches an internal temperature of 145°F.
To slow cook a pork roast in a crockpot, place the roast in the crockpot and season it with salt, pepper, and any other desired spices. Add in some liquid (such as broth or apple juice) to keep the meat moist and cook on low for 6-8 hours, or until the pork is tender and fully cooked.
Once your pork roast is cooked, let it rest for a few minutes before slicing it. This will help keep the juices inside the meat and prevent it from drying out. Use a sharp knife to slice the pork into thin pieces, and be sure to save any drippings that accumulate on the cutting board or in the roasting pan. These drippings will be used to make your gravy.
Collecting The Juices
Collecting the juices is a crucial step in making gravy from pork roast. After roasting your pork, you will notice that there are juices left in the pan. These juices are full of flavor and will be the base of your gravy. However, before you can use them, it is important to remove as much fat as possible.
There are two ways to collect the juices – using a spoon or a fat separator. If you choose to use a spoon, simply tilt the pan and spoon off as much fat as possible from the top of the drippings. This will ensure that your gravy is not too greasy or oily.
Alternatively, you can use a fat separator to collect the juices. A fat separator is a special kitchen tool that separates the fat from the liquid. To use it, pour the drippings into the separator and let it sit for a few minutes. The fat will rise to the top and you can pour off the liquid from the bottom.
Once you have collected the juices and removed as much fat as possible, you can move on to making your gravy. The collected juices will add flavor and richness to your gravy, making it a delicious accompaniment to your pork roast.
Making The Roux
Making a roux is an important step in creating a smooth and flavorful gravy from pork roast juices. To make the roux, start by melting a couple of tablespoons of butter in a saucepan over medium heat. Once the butter has melted, add an equal amount of flour and whisk until combined. Let the mixture cook for a minute or two, stirring frequently, until it turns a light brown color.
The roux helps to thicken the gravy and gives it a rich, nutty flavor. It also helps to prevent lumps from forming when you add the pork drippings and chicken broth later on. It’s important to cook the roux for at least a minute or two to remove the raw flour taste.
When making the roux, it’s important to use equal parts of butter and flour. This creates a balanced mixture that will thicken your gravy without making it too heavy or starchy. You can adjust the amount of roux you make depending on how much gravy you need.
Once your roux is ready, you can move on to adding the pork drippings and chicken broth to create a delicious gravy that will elevate any pork roast dish.
Adding The Juices And Seasonings
When adding the pork drippings to the roux in Step 3, you can also include some additional seasonings and spices to enhance the flavor of your gravy. For example, adding a pinch of thyme or rosemary can add a savory note to your gravy. You can also add some minced garlic or shallots for a more complex flavor profile.
If you prefer a slightly sweet gravy, consider adding a touch of maple syrup or honey. Alternatively, if you want a bit of heat, you can add some cayenne pepper or red pepper flakes.
It’s important to note that when adding spices and seasonings to your gravy, it’s best to start with small amounts and taste as you go. This will allow you to adjust the flavors and make sure they complement the pork roast without overpowering it.
Cooking And Thickening The Gravy
Cooking and thickening the gravy is an essential step in making a delicious pork roast gravy. There are a few different methods you can use to thicken your gravy, including using flour, cornstarch, or a roux.
If you prefer to use flour, start by making a slurry by whisking together 2 tablespoons of flour with cold water until it forms a smooth paste. Slowly and gradually whisk the slurry into the gravy, a little at a time until it begins to thicken. Allow the gravy to simmer for a minute or two before adding more. Stop once the gravy is thick enough for your taste.
Cornstarch is another popular option for thickening gravy. To use cornstarch, start by making a slurry of 1 tablespoon of cornstarch and 1-2 tablespoons of cold water. Heat a cup of broth until it reaches a simmer, then slowly pour in the slurry while whisking continuously to prevent any lumps. Continue simmering the broth until it thickens and the cloudy appearance clears up—about two minutes. If the gravy is too thin, make a second slurry of cornstarch and repeat the process above.
You can also make a roux by melting butter in a saucepan over medium heat and adding an equal amount of flour. Whisk until combined and let the mixture cook for a minute or two until it turns a light brown color. Slowly pour in the pork drippings and chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 4-5 minutes, stirring occasionally, until it thickens to your desired consistency.
No matter which method you choose, be sure to taste your gravy and season with salt and pepper as needed before serving hot over your sliced pork roast.
Serving And Storing The Gravy
After making your delicious gravy, it’s important to know how to store and serve it properly. Gravy can be a high-risk food if not handled correctly, so it’s crucial to follow the proper guidelines to prevent the growth of harmful bacteria.
To store leftover gravy, refrigerate it in an airtight container promptly and use it within two days. If you plan on keeping the gravy for longer than two days, you can freeze it in manageable portions. A flour-based gravy can keep for up to three months in the freezer, but cream or milk-based gravies do not freeze well as they tend to separate during the thawing process.
If you need to keep your gravy hot for an extended period, consider using an insulated carafe or thermos. However, it’s difficult to determine exactly how long the gravy will stay hot, as it can vary based on the brand of carafe and how full it is.
When reheating leftover gravy, make sure to bring it to a boil on the stove before serving. It’s also essential to keep hot foods hot (140 degrees F or hotter) and cold foods cold (40 degrees F or less). After serving the gravy, place any leftovers in the refrigerator within two hours to prevent bacterial growth. Keep the gravy (and leftovers covered in gravy) in the refrigerator for no longer than three to four days, or freeze them for up to six months.
Remember that food safety is crucial when handling high-risk foods like gravy. Always follow proper guidelines and precautions to ensure that your gravy is safe and delicious for everyone to enjoy.