Recipe of Favorite Pork and Gravy

by Ruiyibio

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We hope you got insight from reading it, now let’s go back to pork and gravy recipe. To cook pork and gravy you need 13 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Pork and Gravy:

  1. Prepare 2/3 cup of carrot cut into strips.
  2. Take 2/3 cup of celery cut into strips.
  3. You need 1 tablespoon of minced ginger.
  4. Get 1 tablespoon of minced garlic heeping.
  5. Provide 2/3 cup of onion slivers.
  6. Use 3 tablespoons of pork lard.
  7. Use 1/2 stick of butter.
  8. Provide 2 pounds of pork loin.
  9. Provide 1 teaspoon of ground white pepper powder.
  10. Use 1 teaspoon of salt.
  11. Take 1/3 cup of all purpose flour.
  12. Provide 4 cups of water.
  13. Prepare 1/2 cup of water.

Steps to make Pork and Gravy:

  1. Slice the carrots. Slice the celery. Chop the celery leaves if there is any..
  2. Slice the onions into slivers. Mince the ginger and add to the heated pork lard in the pan. Sauté the ginger and flavor the lard for 2 minutes..
  3. Add the vegetables and garlic. Sauté for 7 minutes. Add the cubed pork loin and allow to sauté for 20 minutes stirring often. After 10 minutes add the half cup water..
  4. Add flour and stir for 7 minutes stirring constantly. Don't let the flour burn. Now add the water start with 3 cups. Stirring constantly because it is gonna thicken up. Add the butter in pats, and allow to melt..
  5. When thickened if it is good where you want it very thick then stop adding water. I only used a 1/3 of the last cup of water. It's done, serve I hope you enjoy!!!!.

Jazz up your midweek dinner with these Pan Seared Pork Chops that come complete with a. Pour enough vegetable oil in a large frying pan to coat the bottom. Instant Pot Pork Loin with Gravy. When I was dreaming up this Pressure Cooker Pork Loin, Stuffing & Gravy recipe, I envisioned just making Stove Top from the leftover pork juices and leaving it at that. Pork loin roast is tender and juicy when made in your electric pressure cooker.

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