Need a good pork roast rice and gravy recipe

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rice and gravy recipe

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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.

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

ive made this exact recipe before...its a very good brown and oniony gravy.

i always add a diced apple the roast. they melt away but leave the flavor in the gravy.

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.

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Made the Donald Link recipe tonight. GOOD GAWD. One of the best things I've ever cooked if I do say so myself.

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Do yourself a favor and get the Real Cajun cookbook. Every recipe in it is just as good as the pork roast.