How to Make a Fantastic Gravy From the Crackling Pork Pan Juices

How to make a gravy from the pan juices of a crackling roast pork. Great recipe. Enjoy!

Comments

MrDanubeboy says:

Cmon ! Chicken Gravy?! 🙁


EL LOCO CHEF says:

“GREAT CRACKING” I HAD MY SHARE OF PORK CRACKING IN MY LIFE TO LAST A LIFE TIME. GOT HEART DISEASE TO SHOW FOR IT.EVERYBODY ELSE INJOY!!!

AYEJAY MAC says:

how long do you let it cook b4 u put garlic on


1bastidge says:

you have helped me so much .and nice to see some british video on here.no disrespect to our american friends.well done

jakeel85 says:

Looks really good. I’m going to have to try this.

Dianne Soman says:

@mrt23498

stranskywalker says:

cook the gravy with the meat fat is just a very smart idea !

mrt23498 says:

I’ll definitely try this later, wonder what your video is for veg…

crook636 says:

No more gravy granules for me … I’ve never seen it made that way .. Goner try it on Sunday .. Tk

pumpkin1772 says:

Try not to have the flame coming up the side of the pan

worschtee1 says:

Water also help to moisten things even if you’re not making a gravy. Last night I made the most amazing pork tenderloin. Won’t go into the specifics but I put the tenderloin on top of a “pile” of red onion I had coarsely chopped…then I poured water & red wine vinegar all the way around the pan. Not much, but it was enough to keep the onions from drying out at the bottom of the pan. I had no fat on the meat, so the water/vinegar mix & juice from the pork made for some good braising liquid. Yum!

MAX HARRIS says:

Where did the garlic come from. He never added garlic to his pork loin in his previous video

volkanocturn says:

Can’t stand people making noises with their mouth while eating so I didn’t watch the end. Where’s onion in the gravy tho

Henry Klapproth says:

Originalnakedchef why is that your name? O.o

Original Naked Chef says:

The bent spoon works well 🙂
Glad you liked that and thanks for dropping in!
OriginalNakedChef

D4Z2A80Y says:

like the bent spoon idea never thought of that!!!!

Original Naked Chef says:

Nice one!
I hope you have a great dinner 🙂
Thanks for dropping in and have a good weekend.
OriginalNakedChef

fingustis says:

Looks beautiful! Thank you very much. Will try this tomorrow night for dinner

sethzky77 says:

I’d shoot that pork fat like a shot of whiskey….

Original Naked Chef says:

If the roux is starting to burn, usually on the side of the pan. Lift the pan off the heat!
Also watch the heat is not too high and turn it down if required.
Last thing make sure you stir constantly 🙂
OriginalNakedChef

Original Naked Chef says:

Thank you very much and I appreciate the comment 🙂
OriginalNakedChef

MrCollinBentley says:

Your accent is delightfully fun!

Original Naked Chef says:

What more can I ask!
Drop in anytime my friend and thats really nice to hear :))
OriginalNakedChef 🙂

Original Naked Chef says:

Well done on the gravy!
To make the gravy more brown you can cook the flour and fat for longer so it´s got a browner colour 🙂
OriginalNakedChef

ViciousHead says:

Made this recipe this evening. Worked well, no lumps or anything. I couldn’t get it to brown as much as I would have liked though. Any tips for that?

Original Naked Chef says:

Well done!
I hope it goes well for you 🙂
OriginalNakedChef

Kellie Miller says:

making this tonight it looks great thanks

Original Naked Chef says:

Nice one!
Thanks for watching and I am glad it was of some help 🙂
OriginalNakedChef

75pietro says:

i enjoyed your video , very formative 🙂

Original Naked Chef says:

Nice one!
Thanks for the comm 🙂
OriginalNakedChef

Bugsyboy333 says:

Don’t like what you’re doing. Crackling burnt. Scorching your flour.
But the fat removing trick is brilliant. I love it.
So much so, that with the opportunity you have once it is removed, perhaps save it so as to cook other meat in it and make roux out of butter instead?

Original Naked Chef says:

Roast dinners are defiantly something I would miss.
China is a long way from home and hopefully you should be reunited with a nice roast soon.
Thanks for watching and appreciate the comms 🙂
OriginalNakedChef

gregoriousthefirst says:

Brilliant work chef! I am an Aussie living in China, and I really miss a decent roast. I will definately try this very soon. The end product made my mouth water…

Original Naked Chef says:

Nice one!
Thnaks for dropping in!
I am sure you will make a nice job of the gravy 🙂
OriginalnakedChef

wxpm says:

nice , i`m going to give this a go myself

Original Naked Chef says:

Chicken stock gives a nice flavour to the gravy.
Also I have never really seen Pork Stock readily available.
You can use vegetable stock or even beef stock, but I think chicken is the best one to use.
Thanks for dropping and the comment.
OriginalNakedChef

SimonC7777777 says:

ok original naked chef – you have a very easy going style and not a pompus git like some of the tv chefs and I am trying to learn how to cook but why chicken stock with pork – am i missing summit?

Original Naked Chef says:

Nice to hear you like the vid and I am pleased if it has helped.
I also tend to add water when I am making roast beef as well.
Enjoy your pork loin.
Thanks for the comms 🙂
originalNakedChef

angie back says:

great video love everything most definately going add the water to my pork next time this has made so hungry im popping out to buy loin pork yummmmmmmmmm

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