How to make a gravy from the pan juices of a crackling roast pork. Great recipe. Enjoy!
Cmon ! Chicken Gravy?! 🙁
“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!!!
how long do you let it cook b4 u put garlic on
you have helped me so much .and nice to see some british video on here.no disrespect to our american friends.well done
Looks really good. I’m going to have to try this.
cook the gravy with the meat fat is just a very smart idea !
I’ll definitely try this later, wonder what your video is for veg…
No more gravy granules for me … I’ve never seen it made that way .. Goner try it on Sunday .. Tk
Try not to have the flame coming up the side of the pan
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!
Where did the garlic come from. He never added garlic to his pork loin in his previous video
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
Originalnakedchef why is that your name? O.o
The bent spoon works well 🙂
Glad you liked that and thanks for dropping in!
like the bent spoon idea never thought of that!!!!
I hope you have a great dinner 🙂
Thanks for dropping in and have a good weekend.
Looks beautiful! Thank you very much. Will try this tomorrow night for dinner
I’d shoot that pork fat like a shot of whiskey….
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 🙂
Thank you very much and I appreciate the comment 🙂
Your accent is delightfully fun!
What more can I ask!
Drop in anytime my friend and thats really nice to hear :))
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 🙂
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?
I hope it goes well for you 🙂
making this tonight it looks great thanks
Thanks for watching and I am glad it was of some help 🙂
i enjoyed your video , very formative 🙂
Thanks for the comm 🙂
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?
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 🙂
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…
Thnaks for dropping in!
I am sure you will make a nice job of the gravy 🙂
nice , i`m going to give this a go myself
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.
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?
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 🙂
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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