Ingredients
Method
- Combine ground pork, salt, and pepper and form into 5 about a 3/4 inch patties.
- Heat a large skittle to medium - medium hit and add the oil and melt the 2 tbsp of butter.
- Fry the patties about 5 minutes per side until an internal temperature of 145° is reached. Remove from skillet and set aside.
- Reduce heat to medium - medium low and add the sliced onions. After about 10 minutes add a touch of salt to the onions and continue to cook for another 30 minutes until soft and caramelized, stirring often.
- Remove the onions from the skillet and drain on a paper towel lined plate.
- Increase heat to medium - medium hi and add the flour whisking continuously until the flour has reached a nice dark brown color. If you feel like the roux is cooking too quickly simply remove the skillet from the heat until cooled down a little and return to the heat source.
- Add beef stock about 1/4 of a cup at a time, whisking each well in between to incorporate before adding the next 1/4 of a cup.
- Bring to a boil, reduce heat to a simmer and cook for about 10 minutes until nice a thick.
- This is options, but I like to strain my gravy through a sieve to remove any fronds that have come up from the bottom of the skillet.
- Return the gravy to the skillet and finish off with a tablespoon of butter. Whisk in well until melted.
- Serve layering the gravy, pork patties, and topped with the caramelized onions.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.