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Old 06-18-2009, 08:37 AM   #1
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Pork gravy from scratch?

Can you make pork gravy from the drippings in the pan like you can with chicken? Same old rules or different ones? And maybe flavor with sage? What do you guys think?

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Old 06-18-2009, 08:41 AM   #2
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Sounds right to me. All gravy from pan drippings should follow the same basic process.
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Old 06-18-2009, 09:44 AM   #3
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Absolutely!! Pork gravy is excellent!! Sage would be quite good!
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Old 06-18-2009, 11:06 AM   #4
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sure can. I deglaze with a bit of dry white wine, reduce, add flour and cook a bit, add broth (usually chicken) either thyme or sage, wisk while it thickens. It's delish and always gets compliments.

You could just as easily do a white gravy from the drippings...flour, milk, pepper, sage if you like.

If you are doing pork with apples, try with cider instead of wine, or Calvodos (the apple brandy of France)
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Old 06-18-2009, 11:15 AM   #5
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For ultra smooth gravy, deglaze the pan with whatever liquid you like, and poor off into a separate container. Add about three tbs. butter, and heat until melted. Follow with three tbs. flour and sir until a paste forms. Brown the flour lightly and whiskthe liquid back into the pan. Season to taste with salt, coarse grind pepper, sage, onion, and garlic. If the gravy is too bland (not enough pork flavor), you can add pork or chicken soup base (a little at a time) for more flavor.

I feel an open-faced hot pork sandwhich coming on. Oh, I'm out of pork.
Well, I know where the supermarket is.

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Old 06-18-2009, 02:04 PM   #6
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yes, you can, & it's yummy! my dad overcooks his pork, though the gravy over potatoes is fantastic! :)
my Dad deglazes, uses whitewash to thicken & loads of pepper!
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Old 06-18-2009, 03:20 PM   #7
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Quote:
Originally Posted by Goodweed of the North View Post
For ultra smooth gravy, deglaze the pan with whatever liquid you like, and poor off into a separate container. Add about three tbs. butter, and heat until melted. Follow with three tbs. flour and sir until a paste forms. Brown the flour lightly and whiskthe liquid back into the pan. Season to taste with salt, coarse grind pepper, sage, onion, and garlic. If the gravy is too bland (not enough pork flavor), you can add pork or chicken soup base (a little at a time) for more flavor.

I feel an open-faced hot pork sandwhich coming on. Oh, I'm out of pork.
Well, I know where the supermarket is.

Seeeeeya; Goodweed of the North
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Old 06-18-2009, 07:21 PM   #8
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thanks everyone, this is great!
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