How to make gravy
“It’s the 21st of December, and now they’re ringing the last bells” – Paul Kelly
If you live in Australia then you’ll know that today is Gravy Day, a day deeply marinated in the rich fabric of our culture thanks to Paul Kelly’s story of Joe, in jail and missing Christmas. It is our national Christmas Carol, of sorts.
When creating easy recipe cards for our local Byron Bay butcher, I could not resist adding that dollop of tomato sauce to my gravy recipe. It would be un-Australian not, after all. Merry Christmas and happy #gravyday
Bangalow sweet pork & gravy
Serves 4 | Prep 1 hour | Cook 1.5 hours | Rest 15 minutes
800g – 1kg Bangalow sweet pork rolled loin, skin on, scored,
*room temperature, very important
1 Tbsp Brookfarm macadamia oil
1 tsp salt
- Allow the pork to come to room temperature.
- Rub pork all over with macadamia oil and salt and stand for at least 1 hour.
- Preheat the oven to 220 C.
- Line a baking dish with baking paper.
- Place pork in baking dish skin side up and place in hot oven.
- Cook for 20 minutes, remove from oven.
*Do not let the crackle burn! Let it blister and turn light gold colour.
- Reduce oven to 160 C.
- Return to oven, bake 1 hour until cooked to 145 C. in the centre of the meat.
*You will need to use a meat thermometer for this important step.
- Remove from oven, rest for 10-15 minutes covered with tin foil to keep warm.
- Carefully carve rested meat.
- Either remove the crackle or pierce it with a sharp knife and slice the meat.
- Arrange on warm plates, serve with roasted vegetables and gravy.
How to make gravy
Prep | 1 minute | Cook 4 minutes | Total 5 minutes
3 tsp butter
1 Tbsp cornflour (gluten free)
½ cup chicken stock
½ cup pan juices
½ cup red wine
A dollop of tomato sauce
1. Melt butter in a saucepan over a low heat.
2. Whisk in cornflour until well combined.
3. Add stock, wine and pan juices, simmer to thicken.
4. Add tomato sauce, season with salt to taste.