Gravy from pork belly?

[FusionChefGeoff]

I'm new to pork can I make gravy same as I would with chicken eg drain most fat, flour into fat until a paste, add veg stock / marmite until gravy forms??

Oops

Or is there a way to make a 'jus' that doesn't use flour / just reducing the cooking juices some how?

All advice / tips gratefully revived

I’ve never found anything that works well. I just make loads of apple sauce instead.

Yes, technically you can.
I never do with pork tho. I do with chicken, lamb and beef tho. Not sure why!

I make gravy with every roast. I use gravy browning powder mixed with water, splash of red wine, tiny bit of redcurrant jelly & water.. Never marmite.

Don't really like apple sauce I'm afraid and don't have any gravy browning! Feels like I may end up busking this and just seeing how it goes!

I wouldn't do this with a pork belly joint as it would likely be extremely fatty gravy.

A leg or loin joint then yes absolutely but not a belly joint.

Too late now I suspect, but this laythetable.com/pork/heston-blumenthals-braised-pork-belly-with-crackling/ way of cooking pork belly gives a tasty gravy.

It will be very fatty with pork belly.

Ah ok yes that's what I was worried about.

Any other ideas for how I can make some kind of sauce?? I've got beef and possibly chicken bisto I think..

If you have cider then reduce some cider down and add some stock to that. I use a ham stock cube and add a touch of mustard

It will only be too fatty if you use too much fat !

I use excess for roasties, or just decant & leave in the fridge for future use.

Fry up some onions, add a bit of red wine, some flour and a load of stock.

Reduce on the hob. Job done.

It might be too fatty. You could try. You can make stock from cooked ham. Pork belly is too fatty imo.

Roast bones in oven for 20mins on high heat.

Roast vegetables (carrots, onions, celery) in oven or pan. About 20 mins.

Put all in big stockpot, add thyme & rosemary add water and cover. Simmer for 12 hours.

Skim fat regularly. Once finished strain.

Seperate pot, chop up more vegetables and cook for about 15 mins add glass of red wine. Reduce to a syrup.

Add stock to the pot then reduce until sauce thickness. Strain and discard veg.
You have red wine jus

No flour needed!!
If you dont have enough bones just buy stock and do last 2 paragraphs above.

Bisto Pork gravy granules are lovely and easy !!!

Have you done this already? If not, I think doing it as with a regular gravy is fine. For belly though you will have to be very careful as there is a LOT of fat and you need most of it gone. The other thing I'd do if I was making a gravy is ensure it includes some sweet - so a good glug of balsamic or sherry vinegar. Or a dollop of jam would work. You could also add some apple slices to the dish you cook the pork in and then sort of squish those in? Or even just a dash of apple juice.

The point is that for a pork belly, if you wanted gravy, you need to cut through the fat. Personally, I'd not bother but do an apple or plum sauce. I suspect any fruit sauce (basically puree) would work, sharpened with some lemon or lime.

If you put a sliced onion in the roasting dish with the pork, at the end of cooking the browned onion will give colour to your gravy.
As belly pork is quite fatty, an old fashioned way of counteracting this was to add a spoon or two of Paxo stuffing to the gravy as it was being made, giving the gravy a herb flavour and thickening it.