Ingredients:
2 | kg | whole MONTEREY PORK BELLY, skin removed |
1/4 | cup | honey |
4 | tbsp | whole grain Dijon mustard |
3 | cloves | garlic, sliced |
2 | tsp | dried rosemary |
1/2 | tbsp | crushed peppercorns |
2 | tsp | iodized fine salt |
1/3 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
3 | tbsp | MAGNOLIA ALL PURPOSE FLOUR |
2 | cups | pork stock |
1 | tbsp | Worcestershire sauce |
Procedure:
Makes 11 servings.
(Yield: 11 (1-inch) pork slices & 2 cups gravy/1 slice & 3 tbsp gravy per serving)
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