Cider Gravy for Roast Pork

A tangy gravy made from pork juices and dry cider, ideal with crackling and apple sauce.

TIME BREAKDOWN
Prep: 5 min
Cook: 15 min
Total: 20 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • Juices and sediment from the pork roasting tin
  • 2 tbsp plain flour
  • 150ml dry cider
  • 400ml hot chicken stock
  • 1 tsp wholegrain mustard
  • 1 sprig fresh sage
  • Salt and black pepper to taste

Method

  1. Pour off all but 2 tablespoons of fat from the tin and place it over a medium heat.

  2. Stir in the flour and cook for 2 minutes. Pour in the cider and let it bubble for 2 minutes, scraping up the sediment.

  3. Gradually add the hot stock, stirring all the time, then add the mustard and sage.

  4. Simmer for 8 to 10 minutes until thickened to your liking.

  5. Remove the sage, season with salt and pepper and strain into a warm jug.