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Pat’s Roast Pork ‘n Gravy


Roast Pork with “Gravy all ovah”! (photo shown is for depiction purposes only; this plate is originally from Ono Steak & Seafood out in ‘Nalo)

Pat’s Roast Pork ‘n Gravy

Ingredients

  • 3 to 3½ lbs. pork roast
  • 1 round onion, cut into rings
  • Garlic powder
  • Several garlic cloves, cut into slivers
  • 1/2-cup Aloha Barbecue Sauce (NOT Teri’ sauce)
  • 1 cup white wine or chicken broth
  • 2 tbsp. Worcestershire sauce
  • Herbs de Provence
  • Rosemary
  • Bay Leaf
  • Salt ‘n Pepper to taste
  • Wondra
  • PAM non-stick spray

Spray PAM on roasting pan. Insert slivered garlic throughout roast via knife slits. Wet roast with a splash of the Aloha BBQ sauce. Sprinkle roast with garlic powder and herbs. Place about a quarter of onions on bottom of pan and rest around all over. Pour white wine or chicken broth mixed with Worcestershire sauce in roasting pan with pork, then tent the roasting pan loosely with foil.

Roast at 300ºF for 3 hours. Check after 2.5 hours, and add more broth or water or white wine if needed.

Take out at about three hours, then pour liquid and most of the onions into a pot. Add Wondra to thicken, allowing at least 2 minutes at a low boil after added to remove flour taste; corn starch will also work here but you cannot add directly. Finish the Roast Pork gravy by seasoning with salt and pepper to taste.

Enjoy the roast pork with rice, “gravy all ovah” (highly recommended!) and mac’ salad!

This recipe comes from the kitchen of Pat, a native of both Oahu and Kauai, who’s been a regular visitor and “virtual” friend here at The Tasty Island for years!

While I haven’t personally tried this recipe yet, just by the sound of it, I KNOW this IS the one!

I can also see this being done in a pressure cooker if you want to cut that 3 hour roasting time in a conventional (or convection) oven down to easily way less than an hour. 

The Tasty Island related recipe links:
Miso Pork Pot Roast
Oven-roasted Kalua Pig & Cabbage

P.S. Speaking of Roast Pork with “Gravy all ovah”, here’s the latest example I tried from our recently discovered hidden gem over at Pier 21 Lunchroom….


Pier 21 Lunchroom Roast Pork Plate Lunch $7.50 (note the light color of the gravy, which Pier 21’s take on it tastes more like a Turkey/poultry gravy than the deeper pork-flavored gravy in other iterations); still winnahz though, especially for da’ price! And the roast pork itself is SO, SO TENDER ‘n TASTY!

Then there’s Zippy’s take on the dish, no rice, all Mac’…


Zippy’s Roast Pork “Friday Special”, sub’ da’ rice for all Mac’ Salad (note that the roast pork is kept intact as distinguishable slices instead of pulled apart as it often is served)


Tani’s Lunch Wagon (closed) Roast Pork with Mushroom Gravy

3 thoughts on “Pat’s Roast Pork ‘n Gravy

  • June 9, 2016 at 6:07 am
    Permalink

    Pomai, since Zippy is near home been getting it there .  So Pier 21 look not

    bad also.  Now poke is getting to be a rage on the mainland and feature

    on Food Network.  Cut thoat kitchen Alton Brown ask chefs to make it

    and some chefs heard of it other no.  Where in Honolulu is the best

    poke?  My cousins will coming soon from San Francisco now crave

    some good island style made poke.

    Reply
  • June 9, 2016 at 1:16 pm
    Permalink

    Oh yeah. Understood I guess rest of aloha bbq mixed with sauce. It ads a rich color and a bit of ginger to the mix.

    Reply
  • June 9, 2016 at 1:38 pm
    Permalink

    @ pat – I wasn’t sure what exactly Aloha Shoyu BBQ sauce was until I looked it up. Based on the ingredients they list as “a zestful combination of soy sauce, ginger, garlic, and sugar”, this sounds like their take on the “original” Huli Huli Sauce. 

    I’m thinking if instead I used the Katsuoboshi (dashi)-based Kawanaka brand shoyu (from Hiroshima), that would add an interesting flavor profile and added “kick” to the roast pork and its gravy. Same for if you used Miso (see the Miso Pork pot roast recipe at end of this one).

    Still, on my first attempt in making your Roast Pork, I will not change one single thing! Gotta’ stay true to your original recipe!

    @ Amy – there was an article in this week’s Dining Out about Sam Choy and his new Poke restaurant in Seattle. He was just at Chef’s Zone doing a demo’ on Poke. Shucks, I missed that! Met Sam in person a few times, and he was always very humble and down-to-earth, and pretty kolohe, just like how he is on TV.

    Dang, now I get da’ “ono’s” for some Ahi Poke!

    Reply

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