Pork Gravy Flavored with Rendered Pork Fat and Fava Beans
Servings: 1 portions
Ingredients
- 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
Instructions
- 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.
Notes
1/2 C of Chopped Pork Fat will yield about 1/4 - 1/3 C of rendered fat.
Try it Half and Half of Pork & Chicken Stock or Pork & Beef Stock.