Slow Roasted Pork In Onion Gravy Recipes

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SLOW-ROAST HAND AND SPRING WITH CRACKLING AND ONION GRAVY



Slow-roast hand and spring with crackling and onion gravy image

Mary Berry cooks this roast pork slow and low, using hand and spring. A perfect Sunday lunch for tardy guests! Her secret for crackling is brilliant.

Provided by Mary Berry

Categories     Main course

Yield Serves 8

Number Of Ingredients 9

1 hand and spring of pork on the bone, skin scored
3 large onions, thickly sliced
2 garlic cloves, sliced
8 bay leaves
small bunch sage, tied in a bunch
700ml/1¼ pints hot chicken or vegetable stock
25g/1oz butter
25g/1oz flour
salt

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7.
  • Rub 2 tablespoons of salt over the skin of the pork. Put the onions, garlic, bay leaves, sage and stock into a deep roasting tin. Sit the joint on top, skin-side up. Cover the roasting tin with foil and seal the edges tightly. Roast for about 40 minutes.
  • Reduce the oven temperature to 150C/130C Fan/Gas 2 and cook for 2½-3 hours, or until the meat is completely tender and falling off the bone.
  • Transfer the pork to a board. Using a slotted spoon, scoop the onions into a bowl, remove the bay and sage and discard. Spoon the onions onto a serving platter, cover and keep warm. Strain the stock into a jug.
  • Turn the oven up to 220C/200C Fan/Gas 7. Lay a piece of foil on a baking sheet. Carefully remove the pork skin and place on the foil. Using scissors, snip into narrow strips. Sprinkle with salt. Cover the pork with foil and keep warm. Slide the baking sheet into the oven and cook the skin for 5-10 minutes, or until it is crisp and deep golden brown.
  • Meanwhile, melt the butter in a saucepan. Add the flour and stir over the heat for a few seconds to make a roux. Whisk in the reserved hot stock over a medium-high heat, whisking until the sauce is thick and smooth.
  • Pull the pork off the bone and arrange next to the onions on the serving platter. Snip the crackling into pieces and add to the platter. Serve with the hot gravy in a jug.

ROAST PORK WITH GARLIC ONION GRAVY



Roast Pork with Garlic Onion Gravy image

Pork roasted with Cajun seasoning and garlic cloves and cooked with Progresso® chicken broth makes a hearty fall dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 8

Number Of Ingredients 10

1 bone-in pork shoulder roast (5 to 6 lb)
10 cloves garlic, cut lengthwise in half
5 teaspoons Cajun seasoning
2 tablespoons vegetable oil
3 medium onions, halved lengthwise, sliced
3 stalks celery, chopped
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
5 tablespoons cold water
Fresh thyme sprigs, if desired

Steps:

  • Heat oven to 325°F. Make 20 small, deep cuts in pork roast; insert garlic cloves in cuts. Tie roast with kitchen string, securing at 2-inch intervals. Rub Cajun seasoning over pork.
  • In large heavy skillet, heat oil over high heat. Add pork; cook 2 minutes on all sides or until browned. Remove from skillet. Add onions and celery to skillet; cook over medium heat 5 to 8 minutes, stirring frequently, until tender. Place onion mixture in ungreased roasting pan; top with pork. Add broth to pan. Cover loosely with heavy-duty foil.
  • Roast about 2 hours or until meat thermometer inserted into center of pork reads 145°F. Remove pork from pan to platter; cover with foil and let stand at least 3 minutes.
  • Pour pan drippings through strainer into 2-cup measuring cup. Discard solids. Add broth or water to measure 2 cups, if necessary. In 2-quart saucepan, mix flour and cold water with whisk. Stir in pan drippings. Cook over medium-high heat 6 to 7 minutes, stirring frequently, until thickened. Serve pork with gravy. Sprinkle with thyme sprigs.

Nutrition Facts : Calories 420, Carbohydrate 8 g, Fat 1, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg

MY YUMMY ROAST PORK WITH ONION GRAVY



My Yummy Roast Pork With Onion Gravy image

This is my family's favorite way to have roast pork. I change the seasonings slightly a lot. I have been watching them lately in order to post so here it is. Time spent sitting wih rub on is not included.

Provided by conniecooks

Categories     Pork

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 18

1 (3 -5 lb) pork loin
1/8 cup brown sugar
1 tablespoon dry mustard
1 tablespoon salt (I use Seasoning Salt)
1 tablespoon sage
1 tablespoon thyme
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup beef stock
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon soya sauce
1/2 cup port wine or 1/2 cup sherry wine
2 large vidalia onions or 4 ordianry sized onions
1 cup beef stock or 1 cup chicken stock
1/4 cup port wine or 1/4 cup sherry wine
1 tablespoon cornstarch

Steps:

  • Mix all the dry seasonings in a small bowl.
  • Pierce the meat all over with a fork.
  • Rub with seasoning.
  • Let stand at room temperature for 2 - 4 hours.
  • Spray a roasting pan with cooking spray for ease of cleanup.
  • Thinly slice onions and spread out in bottom of pan.
  • Place roast on top of onions.
  • Mix 1 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
  • Drizzle a little of the liquid over onions.
  • Keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
  • Roast @ 350F until internal temperature of 165F is reached.
  • Remove meat from pan and tent with foil to allow juices to settle.
  • Transfer pan drippings and onions to a sauce pan.
  • Mix cornstarch with stock and add with port.
  • Cook and stir till nicely thickened.
  • Serve sauce over meat.
  • Great on mashed potatoes.

Nutrition Facts : Calories 594.7, Fat 32.6, SaturatedFat 11.2, Cholesterol 136.1, Sodium 1757.9, Carbohydrate 17.9, Fiber 1.4, Sugar 9.9, Protein 47.6

SLOW-ROAST FIVE-SPICE PORK BELLY & GRAVY



Slow-roast five-spice pork belly & gravy image

Take a simple dinner shortcut for aromatic pork with Chinese five spice. Its blend of spices such as cinnamon and Sichuan peppercorns make a flavour-packed dish.

Provided by Barney Desmazery

Categories     Dinner

Time 3h20m

Yield Serves 5-6

Number Of Ingredients 13

1 tbsp Chinese five-spice powder
3 tbsp soy sauce
1 tbsp honey
100ml Shaohsing rice wine or dry sherry
2 tbsp malt vinegar
thumb-sized piece of ginger, peeled and finely grated
4 garlic cloves, finely grated
½ red chilli, roughly chopped (optional)
1-1.2kg piece of boneless pork belly, lightly scored all over
1 tsp sunflower oil
200ml chicken stock
2 tsp cornflour
sliced spring onions, chillies and roughly chopped coriander, to serve (optional)

Steps:

  • Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
  • Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you've chilled the pork overnight) into a roasting tin. Sit the pork on top, skin-side up - it should fit snugly in the tin. Roast for 2 hrs. Remove from the oven, then lift the pork onto a board. Pour the fat from the tin into a bowl, then pour the juices through a sieve into a small pan. Wipe down the tin. The pork can be prepared up to this stage two days ahead and kept chilled.
  • Turn the oven up to 230C/210C fan/gas 8. Put the pork back in the tin, skin-side up, and brush the skin with the oil. Roast for 30-35 mins, basting with the reserved fat once or twice, until the skin has blistered and crackled. If the skin hasn't crackled after 35 mins, slide the pork under a hot grill, but watch carefully to ensure it doesn't burn. Lift the pork onto a board and leave to rest for a few minutes.
  • While the pork is still in the oven, add the stock to the pan with the roasting juices and bring to the boil. Reduce the heat and simmer for a few minutes, adding more soy or vinegar to taste, if you like. Mix the cornflour with 1 tbsp water to create a smooth paste. Stir this into the sauce and simmer until thickened. Keep warm on the lowest heat. Carve the pork into thick slices and serve with veg and the gravy, or cut into squares and top with spring onions, chillies and coriander, with the gravy alongside for dunking.

Nutrition Facts : Calories 416 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium

SLOW ROASTED PORK IN ONION GRAVY



Slow Roasted Pork in Onion Gravy image

This is a terrific, no-fail pork dish with tons of flavor and the tenderest meat... perfect for a lazy Sunday afternoon. It's been a favorite with my family for years.

Provided by jenpalombi

Categories     Pork

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 4

1 (10 1/2 ounce) can cream of onion soup
1 tablespoon minced garlic
1/8 cup soy sauce
2 lbs pork roast or 4 pork chops

Steps:

  • Preheat oven to 250.
  • Combine first 3 ingrdients in a saucepan on the stovetop. Bring to a boil and then reduce heat and simmer for 5 minutes.
  • Place pork in a ovenproof dish and pour onion mixture over top.
  • Cover and cook for 3 hours or until meat is tender and falling apart.
  • Sauce can be thickened for a rich onion gravy.

Nutrition Facts : Calories 362.1, Fat 11.6, SaturatedFat 3.4, Cholesterol 165.4, Sodium 1109.1, Carbohydrate 8.9, Fiber 0.4, Sugar 2.9, Protein 52.6

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