Pork Meat Gravy (Printable Page)
# What You Need:
→ Gravy Base
01 -
2¼ cups pork roast drippings (add beef broth if needed to reach volume)
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¼ cup unsalted butter
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4 tablespoons all-purpose flour
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Salt, to taste
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Pepper, to taste
# How to Make It:
01 -
Strain the drippings from your cooked pork roast, removing any fat. Measure 2¼ cups total liquid. Add beef broth if needed to supplement.
02 -
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until smooth and slightly golden.
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Slowly pour in about ½ cup of the drippings, whisking quickly to form a paste. Gradually add the rest of the drippings while whisking constantly until smooth.
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Bring the gravy to a gentle boil, then reduce heat and simmer until thickened (about 3–5 minutes). Note: It will thicken further as it cools.
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Taste and add salt and pepper as desired. Serve hot over pork, mashed potatoes, or stuffing.
# Helpful Tips:
01 -
For deeper flavor, use pan drippings from well-seasoned or herbed pork roasts.
02 -
Add a splash of cream or mustard for a different twist.
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Leftover gravy can be refrigerated for up to 3 days or frozen for future meals.