Authentic Russian Pork Gravy: A Hearty, Flavorful Classic for Any Meal

There are some dishes so comforting, so deeply satisfying, that they transcend mere sustenance and become an experience. This Russian Pork Gravy is precisely one of those dishes. It’s so incredibly rich, savory, and tender that you’ll find yourself wanting to eat it straight from the spoon. Forget bland, watery gravies – this recipe delivers an explosion of flavor that will elevate any meal it accompanies.

Inspired by a cherished family recipe, this gravy has been perfected to ensure a truly unforgettable taste. While originally made with pork, its versatility shines through, allowing you to easily substitute with chicken or beef, adjusting only the cooking time to suit your chosen protein. The secret lies in a combination of slow simmering, a touch of unexpected ingredients, and a dedication to creating layers of deliciousness. Get ready to transform your ordinary weeknight dinner into a culinary celebration with this incredible gravy!

Why This Russian Pork Gravy Will Become Your New Favorite

What makes this Russian Pork Gravy stand out? It’s more than just a sauce; it’s a foundational element that adds incredible depth and moisture to countless meals. My journey to this recipe began at a Russian lady’s home, where I first tasted a gravy so profound, I simply had to ask for the recipe. Her traditional version used water, but through a bit of culinary experimentation, I’ve tweaked it slightly to enhance the richness and complexity, without losing its authentic soul.

The biggest revelation in this recipe is the addition of a seemingly unconventional ingredient: ketchup. Before you raise an eyebrow, hear me out! Ketchup doesn’t impart a distinct “ketchup flavor” to the gravy. Instead, it works wonders by contributing a beautiful, inviting orange hue and a subtle boost of acidity and umami that balances the richness of the pork and cream. You won’t detect it, but you’ll certainly notice the depth it adds. This thoughtful addition transforms the gravy from good to truly exceptional.

The slow cooking method is another cornerstone of this recipe. Simmering the pork over low heat for an extended period ensures that the meat becomes incredibly tender, practically melting in your mouth. This patience pays off, resulting in pork pieces that absorb all the glorious flavors of the gravy. While pork is highly recommended for its classic richness, this gravy is incredibly adaptable. If you prefer, chicken or beef can be used with fantastic results, though you’ll need to adjust the simmering times accordingly to ensure your chosen protein is cooked to perfection.

Imagine this luscious, savory gravy generously poured over a mound of creamy mashed potatoes – it’s a match made in culinary heaven! This gravy isn’t just a side; it’s the star that ties your entire meal together. So, roll up your sleeves and get ready to create a truly delicious gravy that your family and friends will rave about.

Ingredients for Your Delicious Russian Pork Gravy

Crafting this hearty gravy requires a simple list of ingredients, most of which you likely already have in your pantry. The magic happens when these humble components come together to create something extraordinary.

1 (10oz) Boneless Pork Loin Chop: Choose a good quality cut for the best texture and flavor.
1 onion, diced: Aromatic base for the gravy.
2 tbsp flour: Our thickening agent to give the gravy its rich consistency.
1 Tbsp vegetable oil: For sautéing and searing.
1 tbsp Ketchup: The secret ingredient for color and depth.
2 cups water, plus more for simmering meat: Essential liquid for both tenderizing the meat and creating the gravy base.
1 tbsp unsalted butter: Adds richness and flavor to the roux.
1 tsp Dry Poultry Gravy Mix: Enhances the savory notes and overall gravy flavor.
1/2 cup heavy cream: For a luxurious, velvety finish.
1 tsp salt: To season the gravy and bring out all the flavors.
1/8 tsp ground black pepper: A touch of spice to complement the other ingredients.
1/4 tsp crushed coriander kernels (optional, but highly recommended for an extra layer of flavor).

Step-by-Step Guide: How to Make Russian Pork Gravy

Follow these detailed instructions to create a flawless and incredibly flavorful Russian Pork Gravy that will impress everyone at your table.

Prepare the Pork: Begin by thoroughly washing your boneless pork loin chop. Pat it completely dry with paper towels. This step is crucial for achieving a good sear. Next, cut the pork into small, uniform strips. This allows the meat to cook evenly and become very tender during simmering. Season the pork generously with salt and pepper to taste. Don’t be shy with the seasoning here, as it lays the foundation for the meat’s flavor. Set the seasoned pork aside while you prepare your cooking station.

Sear and Simmer the Pork: Heat a small non-stick skillet over high heat. Once hot, add the seasoned pork strips. Sear the meat until it turns beautifully golden brown on all sides. Searing locks in the juices and develops a rich, caramelized flavor that will greatly enhance your gravy. After searing, add 1/2 cup of water to the skillet and bring it to a rolling boil. Immediately reduce the heat to low, cover the skillet tightly, and allow the meat to simmer gently for 45 minutes. This slow cooking process is vital for breaking down the tough fibers in the pork, making it incredibly tender and juicy.

Season the Simmered Pork: Once the pork has finished its long simmer, carefully discard any remaining liquid from the skillet. This ensures your gravy isn’t too thin and allows for fresh flavors to be added. If you’re using it, season the tender pork with 1/4 tsp of crushed coriander kernels. This adds a subtle, fragrant warmth that complements the pork wonderfully. Set the pork aside while you prepare the gravy base.

Sauté the Onions: In a medium-sized saucepan, heat the vegetable oil and melt the unsalted butter over medium-high heat. The combination of oil and butter prevents the butter from burning too quickly and adds a richer flavor. Add the diced onion to the saucepan and sauté, stirring occasionally, until the onion becomes beautifully browned and caramelized. This process takes approximately 8 minutes and is crucial for developing a deep, sweet, and savory base for your gravy.

Create the Roux and Add Ketchup: Reduce the heat slightly if needed. Add the 2 tablespoons of flour to the sautéed onions. Stir continuously for about a minute, ensuring the flour is fully incorporated with the oil and butter to form a smooth roux. This roux is what will thicken your gravy. Immediately add the 1 tablespoon of ketchup to the mixture and continue to stir for about another minute. The ketchup will combine with the roux and start to develop its signature color and subtle tangy notes without overpowering the gravy.

Build the Gravy Base: Slowly pour in 2 cups of water into the saucepan, stirring constantly to prevent lumps. Continue stirring until the mixture comes to a light simmer and begins to thicken slightly. The flour in the roux will absorb the liquid, creating a smooth, velvety base. Add the salt and the dry poultry gravy mix, stirring well to ensure they are fully dissolved and incorporated. Finally, add the previously cooked pork strips to the gravy. Stir gently to combine and heat the pork through. At this point, your gravy should have thickened noticeably and should look slightly translucent, indicating it’s developing a good consistency.

Finish with Cream and Simmer: Pour in the heavy cream and stir it into the gravy. Bring the mixture to a light boil, then reduce the heat to low. Allow the gravy to simmer gently for another 5-10 minutes. This final simmer allows all the flavors to meld beautifully and the gravy to reach its optimal creamy consistency. The heavy cream adds a luxurious richness and smooth texture. Once the desired thickness is achieved, remove the saucepan from the heat.

Serve and Enjoy: Your Russian Pork Gravy is now ready! Keep it warm until you are ready to serve. This gravy pairs perfectly with the best mashed potatoes, rice, noodles, or even as a rich topping for dumplings or roasted vegetables. Enjoy this comforting and incredibly flavorful dish!

Tips for Perfecting Your Russian Pork Gravy

While the recipe is straightforward, a few key tips can help you achieve truly exceptional results:

Quality Pork Matters: A boneless pork loin chop is lean but can dry out if not cooked properly. The slow simmering process ensures it stays moist and tender. For even richer flavor, consider using pork shoulder or neck, which have more fat and connective tissue, but they might require a slightly longer initial simmer.
Don’t Skip the Sear: Searing the pork before simmering creates a deeply caramelized crust. This isn’t just about color; it develops rich, savory flavors through the Maillard reaction, which forms the foundation of your gravy’s taste.
Low and Slow for Tenderness: The 45-minute simmer at low heat is non-negotiable for tender pork. Resist the urge to rush this step. It’s what transforms ordinary pork into melt-in-your-mouth pieces that are a joy to eat.
The Ketchup’s Role: Remember, the ketchup is not meant to make the gravy taste like tomatoes. Its purpose is to add subtle acidity to balance the richness, a touch of umami, and that beautiful orange hue. It’s a background player that enhances the overall harmony of flavors.
Lump-Free Gravy: When adding flour to create the roux, stir constantly to ensure it’s fully incorporated with the fat. When adding water, pour it in slowly while whisking continuously. This technique prevents lumps and ensures a silky-smooth gravy.
Taste and Adjust: Always taste your gravy before serving. Gravy mix can vary in saltiness, so you may need to add a pinch more salt or pepper to suit your preference. A touch of fresh dill or parsley stirred in at the end can also add a bright, fresh note.
Maintaining Warmth: Gravy tends to thicken as it cools. If you need to keep it warm for a while, keep it over very low heat, stirring occasionally, or transfer it to a slow cooker on the “warm” setting. If it becomes too thick, you can thin it out with a splash of warm water or broth.

Serving Suggestions for Your Hearty Pork Gravy

This Russian Pork Gravy is incredibly versatile and pairs well with a variety of dishes:

Classic Mashed Potatoes: The ultimate comfort food pairing. The creamy potatoes absorb the rich gravy beautifully.
Noodles or Pasta: Egg noodles, wide pasta, or even simple spaghetti make an excellent bed for this savory gravy and pork.
Rice: A bowl of fluffy white rice provides a neutral canvas for the bold flavors of the gravy.
Buckwheat (Kasha): For an authentic Russian experience, serve it over kasha, a staple grain in Eastern European cuisine.
Dumplings or Pelmeni: Ladle the gravy over homemade or store-bought dumplings for a truly satisfying meal.
Roasted or Steamed Vegetables: Elevate simple vegetables like green beans, carrots, or broccoli by drizzling them with this rich gravy.
Crusty Bread: Don’t forget a good loaf of crusty bread for soaking up every last drop of this delicious sauce.

Make Ahead and Storage Tips

This gravy is fantastic for meal prep or for enjoying leftovers:

Make Ahead: You can prepare the pork and the gravy separately and combine them just before serving. The cooked pork can be stored in an airtight container in the refrigerator for up to 3-4 days. The gravy base (before adding the cream) can also be made ahead and stored.
Storage: Store leftover Russian Pork Gravy in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat the gravy on the stovetop over low heat, stirring frequently. If it’s too thick, add a splash of water or broth to reach your desired consistency. Avoid high heat, as it can cause the cream to separate.
Freezing: While possible, freezing cream-based gravies can sometimes lead to a slightly grainy texture upon reheating. If you choose to freeze, store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, whisking well to recombine.

This Russian Pork Gravy isn’t just a recipe; it’s a testament to the power of simple ingredients combined with thoughtful cooking techniques to create something truly magical. The tender pork, the rich and complex gravy, and the subtle, balancing notes from the secret ingredient will leave you and your guests completely satisfied. Give this recipe a try, and prepare to fall in love with a true culinary classic!

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Russian Pork Gravy

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Servings: 4-6 people

Author: Alyona’s Cooking

This incredibly rich and tender Russian Pork Gravy is a comfort food masterpiece. Made with slow-simmered pork and a secret ingredient, it’s perfect over mashed potatoes, noodles, or rice.

Ingredients

1 (10oz) Boneless Pork Loin Chop
1 onion diced
2 tbsp all-purpose flour
1 Tbsp vegetable oil
1 tbsp Ketchup
2 cups water plus more for simmering meat (about 1/2 cup)
1 tbsp unsalted butter
1 tsp Dry Poultry Gravy Mix
1/2 cup heavy cream
1 tsp salt or to taste
1/8 tsp ground black pepper or to taste
1/4 tsp crushed coriander kernels (optional)

Instructions

Wash the pork chop, pat it dry, and cut it into small strips. Season generously with salt and pepper. Set aside.
Heat a small non-stick skillet over high heat. Add the seasoned pork strips and sear until golden brown on all sides. Pour in 1/2 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender.
Once the pork has finished simmering, discard any remaining liquid. If using, stir in 1/4 tsp of crushed coriander kernels. Set the tender pork aside.
In a medium-sized saucepan, heat the vegetable oil and melt the butter over medium-high heat. Add the diced onion and sauté, stirring occasionally, until it is browned and caramelized (about 8 minutes).
Add 2 tbsp of flour to the saucepan and stir constantly for about a minute until it’s fully incorporated with the onions and fat, forming a roux. Immediately add the 1 tbsp of ketchup and continue to stir for another minute.
Slowly add 2 cups of water, whisking continuously to prevent lumps, until the mixture comes to a light simmer and thickens slightly. Stir in the salt and dry poultry gravy mix. Add the cooked pork strips and heat through, ensuring the pork is well coated.
Finally, pour in the 1/2 cup of heavy cream. Bring the gravy to a light boil, then reduce heat to low and simmer for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency and all flavors have melded.
Remove from heat and serve warm immediately, or keep it on very low heat until ready to enjoy.