Cider in gravy

Why it works with pork¶

Pork is fatty and mild. Cider is acidic and apple-scented. The pairing is one of the oldest in northern European cookery and is the basis of most of the cider counties' pork dishes.

Use dry cider¶

Sweet and medium ciders reduce to something cloying, especially once the gravy is also carrying the sweetness of roasted onion. Use a dry cider, and if all you have is medium, cut the quantity and add a squeeze of lemon at the end.

Scrumpy and traditional farmhouse ciders are excellent but variable; taste before committing a whole bottle.

Reduce it¶

Cider is more acidic than wine, and unreduced it makes a gravy taste sour rather than sharp. Bubble 200 ml down by half before the stock goes in — see deglazing a roasting tin.

Method for pork¶

1. Skim the pork tin hard, keeping 2 tbsp fat and the dark juices.
2. Stir in 1½ tbsp flour with a little chopped sage; cook 2 minutes.
3. Add 200 ml dry cider, reduce by half.
4. Add 400 ml chicken stock; simmer 8 minutes.
5. Finish with 1 tsp wholegrain mustard. Taste before salting.

See pork gravy and best gravy for roast pork.

Apple juice instead¶

Cloudy apple juice works, but it is much sweeter — use 100 ml rather than 200 ml, and add a teaspoon of cider vinegar to restore the acidity.

See also¶

• pork gravy · mustard in gravy · red wine in gravy