Pork Gravy

Ingredients
1 lb. end cut from loin, cut into 1" cubes
1 medium onion, coarsely cut
2 ribs celery, coarsely cut
2 qt. water
4 oz. pork base (bouillon)
salt to taste
pepper to taste
roux for thickening (see recipe, "roux" elsewhere on this site.)

Directions

Pan fry pork pieces with onions until pork is nicely browned.
Add water & pork base and simmer for half hour. (Keep adding water to keep stock level, as needed.)
Strain liquid into another pot (discarding meat & vegetables.)
Add roux slowly until gravy is desired thickness.
See "roux" elsewhere on this site.