This site uses cookies to enhance your experience. By using our website you consent to our use of cookies.

I agree

Cider Gravy (for Pork)

Cider Gravy (for Pork)

This is the basic recipe for making any gravy. It is so much nicer than the ready-made. Simply change the stock depending on what joint you're cooking. If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water - the gravy will have a less meaty flavour, but you'll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.

  • Prep Time


    Cooking Time





What you'll need

  • 2tbsp plain flour
  • 4tbsp reserved roast pork cooking juices
  • 300ml (1/2pt) pork or chicken stock
  • 300ml (1/2pt) dry cider
  • salt

Putting it all together

  1. Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider.
  2. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.
  • Our Meat

    Dry Cure Bacon

    Dry-Cured and thick cut

    Find Out More
  • Where we Started

    My first love was always farming, but at the age of twelve my dad suggested butchery, so I started as a Saturday boy in a local Perth shop.
    Find Out More
  • Our Shops

    Opening Times Mon - Fri 7am - 5pm, Sat 7am - 4:30pm

    • Perth Shop Manager: Bruce

      Telephone: 01738 626376

    • Auchterarder Shop Manager: Paul

      Telephone: 01764 664888

    Find Us