In a large, heavy-bottomed skillet, cook Salt Pork over medium heat, stirring occasionally, until browned and crispy, about 20-25 minutes. Remove Salt Pork with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Melt Butter in the skillet. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Sprinkle All-Purpose Flour into the skillet and cook, stirring constantly, for 2-3 minutes to create a roux.
Gradually whisk in Chicken Broth, ensuring no lumps form. Bring to a simmer.
Stir in Dry Sherry, Black Pepper, and Dried Thyme. Continue to simmer for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Return the cooked Salt Pork to the gravy and heat through. Serve hot with mashed potatoes or rice.
Ingredients
4
1 pound450 gSalt Pork-cut into 1/2 inch cubes
1/4 cup60 mLAll-Purpose Flour
4 cups950 mLChicken Broth
1 tbsp15 mLButter
1 medium150 gYellow Onion-finely chopped
2 cloves6 gGarlic-minced
1 tbsp15 mLDry Sherry
1 tsp5 mLBlack Pepper-freshly ground
1/2 tsp2.5 mLDried Thyme
Equipment
Large skillet
Slotted spoon
Whisk
Instructions
In a large, heavy-bottomed skillet, cook Salt Pork over medium heat, stirring occasionally, until browned and crispy, about 20-25 minutes. Remove Salt Pork with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Melt Butter in the skillet. Add Yellow Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Sprinkle All-Purpose Flour into the skillet and cook, stirring constantly, for 2-3 minutes to create a roux.
Gradually whisk in Chicken Broth, ensuring no lumps form. Bring to a simmer.
Stir in Dry Sherry, Black Pepper, and Dried Thyme. Continue to simmer for 15-20 minutes, or until the gravy has thickened to your desired consistency.
Return the cooked Salt Pork to the gravy and heat through. Serve hot with mashed potatoes or rice.
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