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Hi, I am a classically trained chef.

If you already have a lot of pork stock on hand, you basically have the gravy done.

Just reduce the stock until it gets the flavor you want.

If the stock is weak, then you can fortify with the aromatics—celery, onion, and carrots, and bouquet garnie/sachet(thyme, pepper corn, bay leaf, parsley). Whatever you like, actually. You really don’t need any artificial flavor enhancers.

But my suggestion is reduce it, even if you add that stuff. The reduction is what fortifies the flavor.

And remember to strain it.

Then add roux to strained stock.

You can make roux of any fat and flour. Normally, the fat is butter.

You can even use rendered pork fat for the roux.

The proportion is one part flour, one part fat.

To make roux, melt butter/fat, add flour, mix, then when it starts to bubble and puff up a bit, take it off the heat to cool.

Note: Don’t overcook the roux and wait for it to cool before you add to hot liquid.

Also, don’t add salt to the gravy until the end. Believe it or not, salt is the most important ingredient, but in a reduced gravy, don’t salt until you are finished or the end product will be too salty.

You don’t need to make in batches. You can make everything in one big stock pot. And make the roux in a saute pan.

Last note: You should skin the gravy of oil, particles or white stuff that floats in the stock.