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Started By
Message
Need a good pork roast rice and gravy recipe
Posted on 8/20/11 at 2:08 pm
Posted on 8/20/11 at 2:08 pm
Got about a 2 lb roast to work with.
Posted on 8/20/11 at 2:22 pm to Cosmo
quote:
rice and gravy recipe
There's recipes for rice and gravy?
Do you know how to cook a rice and gravy in general? Just brown the meat really heavily and throw in the seasonings, let those stick to the pot too.. throw in water, scrape the bottom, and boil it pretty hard for 30 minutes or so, then turn the heat down and let it cook for a few hours, scraping the bottom and sides every half hour or so.
That's how I do rice and gravy, no recipes nor exact science. It's super easy.
Posted on 8/20/11 at 3:58 pm to Cosmo
I'd suggest putting some seasoned flour on it before you brown it in a just a little bit of oil. Add the water or you can use chicken stock, if you have it. I'd go with about a cup of liquid. You can cook it slow in the oven after browning, about 300. You can chop some onions and/or garlic and add that after browning, before you add the liquid or just throw them in.
Posted on 8/20/11 at 10:23 pm to Gris Gris
Get a hold of Donald Link's smothered pork recipe from Real Cajun. I think it might be in the recipe thread.
ETA: Not in the recipe thread, but I found it:
Smothered Pork Roast over Rice
"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking"
1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 Tbs fresh thyme leaves
1 Tbs dried rosemary, crumbled
2 Tbs vegetable oil
8 Tbs (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice
1. Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.
2. Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.
3. Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
4. Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
5. At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
6. Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.
Yield: Makes 8 to 10 servings
Source: Donald Link's Real Cajun
ETA: Not in the recipe thread, but I found it:
Smothered Pork Roast over Rice
"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking"
1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 Tbs fresh thyme leaves
1 Tbs dried rosemary, crumbled
2 Tbs vegetable oil
8 Tbs (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice
1. Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.
2. Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.
3. Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
4. Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
5. At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
6. Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.
Yield: Makes 8 to 10 servings
Source: Donald Link's Real Cajun
This post was edited on 8/20/11 at 10:32 pm
Posted on 8/21/11 at 8:13 am to Cosmo
ive made this exact recipe before...its a very good brown and oniony gravy.
Posted on 8/21/11 at 8:48 am to Geaux2Hell
That Link recipe is delicious. Make it!!
Posted on 8/21/11 at 8:51 am to Cosmo
Try this one, this is my default pork roast/chop gravy.
Pork roast/chops
1 lg onion (chopped)
1/2 bell pepper (chopped)
Minced Garlic (I dont measure my garlic I just put it in untill I feel its enough)
1 can golden mushroom soup
1 can rotel
1 tbls Pickapepper sauce
1 cup water or stock
1 cup wite wine
1 Tbls olive oil
Seasoning of choice (Tony C's, slap ya momma, etc.)
season pork roast or chops with seasoning of choice. I use a mixture of LA brand seasooning and swamp dust.
In a deep pan or pot heat oil and brown the pork on both sides.
after the meat is browned on both sides remove the meat and deglaze the pan by adding the onions and wine. allow wine to reduce slightly and onions to sweat.
add bellpepper, garlic, and rotel allow the mixture to cook for 5-10 minutes to allow the flavors to meld together.
Next add the soup, water/stock, and pickapepper sauce. stir all ingredients and mixture to a simmer/low boil.
once the mixture is simmering return the pork to the pan and allow to cook for approximately 30 minutes (may need longer cooking time if you are cooking a roast).
serve over white rice. This dish pairs nicely with fresh snap beans, fresh sweet corn and a tall glass of sweet tea.
Some people are opposed to using condensed soups in a gravy (I am in most cases) but this one is a pretty solid recipe. Give it a shot, it will not disappoint.
Pork roast/chops
1 lg onion (chopped)
1/2 bell pepper (chopped)
Minced Garlic (I dont measure my garlic I just put it in untill I feel its enough)
1 can golden mushroom soup
1 can rotel
1 tbls Pickapepper sauce
1 cup water or stock
1 cup wite wine
1 Tbls olive oil
Seasoning of choice (Tony C's, slap ya momma, etc.)
season pork roast or chops with seasoning of choice. I use a mixture of LA brand seasooning and swamp dust.
In a deep pan or pot heat oil and brown the pork on both sides.
after the meat is browned on both sides remove the meat and deglaze the pan by adding the onions and wine. allow wine to reduce slightly and onions to sweat.
add bellpepper, garlic, and rotel allow the mixture to cook for 5-10 minutes to allow the flavors to meld together.
Next add the soup, water/stock, and pickapepper sauce. stir all ingredients and mixture to a simmer/low boil.
once the mixture is simmering return the pork to the pan and allow to cook for approximately 30 minutes (may need longer cooking time if you are cooking a roast).
serve over white rice. This dish pairs nicely with fresh snap beans, fresh sweet corn and a tall glass of sweet tea.
Some people are opposed to using condensed soups in a gravy (I am in most cases) but this one is a pretty solid recipe. Give it a shot, it will not disappoint.
Posted on 8/21/11 at 11:18 am to SinksEveryConference
i always add a diced apple the roast. they melt away but leave the flavor in the gravy.
Posted on 8/21/11 at 1:53 pm to Stadium Rat
My husband is on step 4 of the Donald Link recipe right now. It smells soooo good! He did accidently add too much broth, but he said he'll fix it later. Only 2.5 more hours to go!
Posted on 8/21/11 at 2:20 pm to iluvdatiger
I've made the Link recipe several times. Instead of a stick of butter I use half butter/half Smart Balance oil. I do that with all of my stewed meat recipes to cut down a bit on the fat. The fresh herbs really make a difference. I haven't tried the optional lemon juice, it just doesn't sound right.
The last time I used Link's recipe, I substituted two large packs of boneless pork chops (breakfast style) that were on sale. Tasted just as good.
The last time I used Link's recipe, I substituted two large packs of boneless pork chops (breakfast style) that were on sale. Tasted just as good.
Posted on 8/26/11 at 9:20 pm to Stadium Rat
Made the Donald Link recipe tonight. GOOD GAWD. One of the best things I've ever cooked if I do say so myself. Will be making this on a regular basis. With a smaller pork roast (2 lbs) it only took about 90 minutes in the oven and I cut pretty much everything else in half.
Posted on 8/26/11 at 9:30 pm to Cosmo
quote:
Made the Donald Link recipe tonight. GOOD GAWD. One of the best things I've ever cooked if I do say so myself.
Do yourself a favor and get the Real Cajun cookbook. Every recipe in it is just as good as the pork roast.
Posted on 8/26/11 at 9:43 pm to Cosmo
Im going to try that this weekend. Looks very good.
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