Well, despite being quite an experienced cook I had never roasted a joint of pork before, so on Sunday, feeling the need for something huge to make us sleep through all the FA Cup 4th round matches in the afternoon, I set out to roast a pork shoulder.
The roasting was, of course, no problem, and the meat came out great. One question though: the gravy. My mother served us roast pork just after new year and her assertion that roast pork gravy is the best was not wrong, so I called her to get directions (just in case). Here, for all to see, are Joy Duckett's Instructions For Roast Pork Gravy.
1. You need to be making some form of potatoes to go with the gravy. You need the boiling water with all the gluey starch in it.
2. When the pork's done, take it out of the roasting tray (I've got one with a little rack so the juices run away from the meat). Put it to one side to rest. Drain the water from the potatoes into the roasting tray and put onto a low heat (obviously, no handle, so hang onto it with a tea towel or something).
3. I had some onions that I'd already sauteed with some balsamic vinegar (just a teeny splash) - those can go in, too
4. When you're ready, if you like, thicken the mixture with a cornflour/water paste; some folks like their gravy thick enough to spread (my flatmate being one of them), others like more of a jus, but both are good as long as there's no lumps!
And that is how you make roast pork gravy like my mum.