Mushroom and Vegetable Gravy for Pork Roast

Total Time
15mins
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.

Ingredients Nutrition

Directions

  1. Pour the pan drippings into a 4 cup container and set aside.
  2. Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
  3. Skim the excess fat from the top.
  4. Add the soy sauce and top off with enough water to make 3 cups of liquid.
  5. Add the vegetable oil to a hot skillet over medium heat.
  6. Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
  7. Stir in the tomato and mushrooms and heat until all the veggies are heated through.
  8. Add the drippings/soy liquid and bring to a boil.
  9. Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
  10. Add salt and pepper, to taste.
  11. Serve over pork and rice, mashed potatoes or noodles.

Reviews

(1)
Most Helpful

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.

Mustang Sally 54269 June 03, 2008

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