Fav Pork Gravy
This is my Fav Pork Gravy. Delicious Uniquely Flavored Pork Gravy or Sauce for Pork Chops, Mashed Potatoes, Poutine, Gravy and Meatballs or Roasts. As thick or as thin as desired for the particular dish it is being used for.
Base Pork Gravy
This is the base to which you can add in additional Herbs and Spices to shape the flavor, should you like.
The base recipe is
- Rendered Pork Fat
- Fava Beans
- Pork Broth
- Salt & Pepper
Rendered Pork Fat
The Pork Fat can come from excess fat Trimmed from Pork Loins, Chops, Shoulders or Butts. I usually trim some of this up and freeze to use for this recipe.
Check out this post on Rendered Fat to render the Pork Fat. I use about 1/2 Cup of Pork Fat and render this out for the Fat that will be used in the Gravy/Sauce. It renders out about 1/4 C – 1/3 C. If you do end up with more, just measure out what is needed for this recipe and save the rest for other dishes. Top it off with added lard, If you measure out less. If you want to skip the rendering of fat just use Lard in place. Although rendering the fat really does offer better flavor.
This Rendered Pork Fat adds exceptional Flavor to the overall Gravy/Sauce and when the Fava Beans go in it adds so much flavor that is good all by itself.
Once you have the rendered fat. Scoop out the Pork Crackling and let this cool but don’t discard it. This will be chopped finely and added back in.
Fava beans is what gives the Gravy/Sauce the unique flavor or contributes to it significantly. You don’t need much, add more or less based on your preference. At first the Gravy will taste flat, with a bit of patience the fava beans will add a fuller flavor. It takes some time for the flavors to blend.
I purchase the canned Fava Beans and use what I need and then freeze the rest to use at a later time. Chop and mince the Beans to add along with the Crackling and rendered fat before adding in the flour for the roux.
There are some pretty cool Health benefits to the consumption of Fava Beans for those who do not have a G6PD deficiency.
There are some people who can not tolerate Fava Beans. More specifically those with a G6PD Deficiency. Consumption of Fava Beans for these people can result in serious health complications.
Fava beans contain the compounds vicine and convicine. These chemicals are metabolized to divicine and isouramil, which are potent oxidizing agents. In persons with glucose-6-phosphate dehydrogenase (G6PD) deficiency, these compounds cause hemolysis by disrupting the red cell wall.
Fav Pork Gravy Roux
Once you add the minced Pork Crackling and Fava Beans to the Fat and cooked for a bit. Add Flour to create a Roux. Whisk this around to fully incorporate the Flour into the Fat and cook for a few minutes to a darker Brown Color.
If not using rendered fat, then use Lard and add it to the saucepot to melt over medium heat. Then add the Fava Bean paste to cook for a bit before adding in the flour.
For the Pork Stock. use two Knorr Pork Bouillon Cubes with 3-4 cups of Water. This is combined and set aside for when needed. Use 1 cube for a lighter Pork Flavor if desired.
Slowly Add in Pork Stock a little at a time and allow to thicken before adding in more. Turn the heat up to max and keep adding in the Stock. Once all the Stock is added, keep this at a simmer on medium heat for a few minutes. Add Salt and Pepper to taste. I like to add Black & White Pepper.
Pork Gravy Seasoning
Use Sea Salt with Black & White Pepper to adjust the seasoning. Just a small amount of Pepper and Salt if needed.
Additional flavoring may be added in the form of sautéing some aromatics such as Onion, Garlic, Celery or Herbs & Spices, such as Thyme, Rosemary, Cloves, Peppercorn, Bay Leaves and such added to the Gravy.
Fav Pork Gravy
- 1/3 C Rendered Pork Fat - – Use Lard or Bacon Grease to skip rendering
- 3-4 Beans From Canned Fava Beans - – Or more depending on taste
- 1/3 C Flour
- 3 C Water - – Add more water to thin out if desired
- 2 Cubes Knorr Pork Bouillon - – or use 1 for a lighter tasting gravy
- To Taste Salt, Black & White Pepper
- Place chopped Pork Fat in a Skillet over medium heat and cook until the Fat has been rendered and all that remains is Pork Crackling with about 1/3 C of rendered fat. Scoop out the Pork Crackling, chop finely with the Fava Beans. Allow the rendered fat to cool.
- Add lard if you don't have enough rendered fat to get about 1/3 C. Place the Crackling & Beans into the Skillet and heat over medium heat. Cook a few minutes before adding the Flour. Whisk the Flour well with the Fat to create the Roux and cook until a darker brown.
- Turn the heat up and slowly add in Pork Stock and allow it to thicken again while whisking. Repeat this process until all of the Pork Stock is used up.
- Bring the Gravy to a simmer, reduce the heat to medium and continue to cook for a few minutes. Adjust the Seasoning and remove from heat.
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