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Mushroom and Vegetable Gravy for Pork Roast

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“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.”
READY IN:
15mins
SERVES:
4
UNITS:
US

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.

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