Pork Gravy
5 h 15 min
Total Time
5 h
Cooking Time
25 min
Preperation Time
Ingredients
| 2 kg | pork bones |
| 500 g | pork trimmings |
| 2 | onions |
| 2 | carrots |
| 150 g | celery |
| 2 EL | tomato paste |
| 400 ml | beer |
| broth from the roast pork drippings | |
| 2 EL | oil |
| 1 - 2 TL | soy sauce |
| salt |
Instructions
Step 1 of 7:
Preheat the oven to 220°C. Place the bones and meat on a baking tray and roast until well browned, about 30–40 minutes.
Step 2 of 7:
Roughly chop the vegetables and add them to the baking tray. Roast for another 15 minutes. Spread the tomato paste over the tray and roast briefly.
Step 3 of 7:
Transfer everything from the tray to a large pot. Deglaze the baking tray with the beer, scraping up the browned bits, and add the liquid to the pot.
Step 4 of 7:
Pour in the pork stock until everything is well covered. Bring to a boil, then reduce the heat.
Step 5 of 7:
Let the sauce simmer gently for 3–4 hours. It should not boil vigorously.
Step 6 of 7:
Strain everything through a fine sieve into a clean pot. Discard the bones and vegetables.
Step 7 of 7:
Continue simmering the liquid until it develops a rich flavor and thickens slightly. Stir in the soy sauce and season with salt to taste.
