Let’s cook a hunk of pork belly for three hours, two of them at a moderate heat, and another half hour at each end at a stomping 240°C. And let’s season it with Chinese five-spice.
Add two cups of chicken broth, mixed with the pork roast drippings (without the fat). Whisk thoroughly and bring to a boil. Taste for seasoning. This makes about two cups of gravy. Note ...
The flavor factor, however, hinges on the ideal seasoning blend on the large cut of meat. Of course, every home cook likely has their go-to seasonings for their pot roast dinner, but there's ...