To make pork gravy, roast or sauté the pork to collect the pan drippings. Add the flour and simmer the mixture for three minutes. Whisk in pork stock a little at a time until the gravy thickens. Strain the gravy and serve with pork roast.
The first step in making pork gravy is collecting the juices. Do this by roasting pork for 30 minutes in an oven at 400 degrees Fahrenheit. You may also sauté the pork in a large skillet to collect the juices. Pick the meat and hold it over the pan or skillet for a few seconds so that the juices drip off the meat. Pour the juice into a glass measure and skim off the excess fat from the top.
Put the juices in a pan and place the pan on a stove. Add about three tablespoons of plain flour and mix. Allow the mixture to simmer for about three minutes to remove the taste of raw flour. Add pork stock or broth to the drippings for a salty, pork flavor.
Alternatively, after heating the flour and the drippings, add sherry or red wine to add depth and flavor to the gravy. Additional ingredients include white wine, apple juice or cider. You may also add cream of mushroom soup.