Prep 15 mins
Cook 0 mins
My Mom developed this Asian-influenced recipe in the 70s and it is still a favorite in our family. Start with a 5 to 7 pound pork roast, roasted as you would normally, and use the pan drippings for the gravy. I would think that chicken or beef stock could be substituted for the drippings.
- 1⁄2-1 cup pan dripping, from pork raost
- 1⁄4 cup soy sauce
- 1 cup hot water
- 1 tablespoon vegetable oil
- 1⁄4 cup onion, chopped in large pieces
- 1⁄4 cup celery, thickly sliced
- 1⁄4 cup carrot, thinly sliced
- 1 large tomatoes, chopped
- 1⁄2 lb button mushroom, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- salt and pepper, to taste
- Pour the pan drippings into a 4 cup container and set aside.
- Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
- Skim the excess fat from the top.
- Add the soy sauce and top off with enough water to make 3 cups of liquid.
- Add the vegetable oil to a hot skillet over medium heat.
- Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
- Stir in the tomato and mushrooms and heat until all the veggies are heated through.
- Add the drippings/soy liquid and bring to a boil.
- Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
- Add salt and pepper, to taste.
- Serve over pork and rice, mashed potatoes or noodles.
Great recipe. I used to use the package gravies but now that I'm getting better at making meals, I've started to make my gravies from scratch. We made a pork roast on bbcue and wanted a gravy (without fruit) to compliment it & the mashed potatoes. The only thing I changed was substituting the water for vegy & beef broth instead. Loved the addition of vegys... a definate keeper. p.s. I felt it made way more than 4 servings... more like 8.