Pork in Gravy with Potatoes

Sliced pork joint in gravy made with pork stock and sage.

The joint of pork was cooked in the oven in a roasting dish for the time specified on the packaging. At first wrapped in aluminium foil, and for the final twenty minutes with the foil wrapping open. When the joint was cooked, it was allowed to cool for twenty minutes, and then the pork juices were decanted.

The joint was cut into thin slices using an electric carving knife, and a number of slices were put into a pot with a pork stock, and the pork juices from the joint. The pork was allowed to cook in the gravy for thirty minutes until tender. Then the sage was added, together with some cornflour in cold water. Cooked for another ten minutes until the gravy had thickened.

 Potatoes boiled for twenty minutes or so, and the peas (unfrozen or thawed) were cooked for five minutes at a moderate heat.

Pork in Gravy with Potatoes