For many Australians, 21 December is Gravy Day—an unofficial celebration inspired by Paul Kelly’s much-loved song How to Make Gravy

The song tells the story of Joe, writing home from prison on 21 December, sharing his family’s treasured gravy recipe with his brother Dan while missing Christmas with the people he loves.

It’s a bittersweet tale of family, food and longing that has become an Australian Christmas tradition—and even inspired a feature film.

The song tells the story of Joe, writing home from prison on 21 December, sharing his family’s treasured gravy recipe with his brother Dan while missing Christmas with the people he loves. It’s a bittersweet tale of family, food and longing that has become an Australian Christmas tradition—and even inspired a feature film.

The song tells the story of Joe, writing home from prison on 21 December, sharing his family’s treasured gravy recipe with his brother Dan while missing Christmas with the people he loves. It’s a bittersweet tale of family, food and longing that has become an Australian Christmas tradition—and even inspired a feature film.

For me, gravy isn’t just a condiment—it’s a ritual. The rich aroma, the pan juices, and that first generous pour over perfectly roasted pork… that’s Christmas on a plate.

So today I’m celebrating with roast pork and homemade gravy, made with love using Bangalow Sweet Pork and @trevormeadqualitymeats in Byron Bay.

And as Joe says:

“Just add flour, salt, a little red wine… and don’t forget a dollop of tomato sauce.”

Happy Gravy Day!

How to Make Gravy lyrics © Sony/ATV Music Publishing LLC, Warner Chappell Music, Inc
Songwriters: Paul Maurice Kelly

How to make roast pork with gravy

A perfectly roasted pork loin is one of life’s great pleasures—equally at home on the Christmas table as it is for a traditional Sunday lunch. Crisp crackling, tender, juicy meat and rich homemade gravy make this a timeless Australian favourite.

Which pork to use?

For this recipe, I’ve chosen Bangalow Sweet Pork from our friends at Trevor Mead Quality Meats in Byron Bay. Renowned for its exceptional flavour and tenderness, Bangalow Sweet Pork has a naturally favourable fat profile. Independent testing by the CSIRO found that more than 60% of its fat is unsaturated (Food Science Australia, 1998, unpublished data), contributing to its distinctive taste, succulence and eating quality.

The Bangalow Sweet Pork fat content was tested by the CSRIO, and the results indicate it is predominantly unsaturated in excess of 60% (unpublished data, Food Science Australia 1998). This fat profile is the basis of our unique flavour and tenderness, which compares favourably with other meats, including most pork generally available in Australia.

Cooking chart: Pork doneness guide

Whether you’re entertaining a crowd at Christmas or simply gathering family around the table on a Sunday afternoon, this roast pork recipe delivers beautifully crisp crackling, juicy meat and all the comforting flavours that make a memorable meal.

Roast Pork & gravy

Recipe by Samantha Gowing

• Total Time2 hours 30 minutes
• YieldServes 4

“Just add flour, salt, a little red wine. And don’t forget a dollop of tomato sauce”

If you live in Australia then you’ll know that today is Gravy Day, a day deeply marinated in the rich fabric of our culture thanks to Paul Kelly’s story of Joe, in jail and missing Christmas. It is our national Christmas Carol, of sorts.

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Print Recipe

Ingredients

Scale 1/2x1x2x3x

800g – 1kg Bangalow sweet pork rolled loin, skin on

1 tbsp macadamia oil

1 tsp salt

3 tsp butter

1 tbsp cornflour

1/2 cup chicken stock

1/2 cup pan juices

1/2 cup red wine

A dollop of tomato sauce

Salt

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Instructions

For the pork

1. Allow the pork to come to room temperature, very important. Score the skin with a sharp knife,
2. Rub pork all over with macadamia oil and salt, and rest for at least 1 hour.
3. Preheat the oven to 220 C.
4. Line a baking dish with baking paper.
5. Place pork in baking dish skin side up and place in hot oven.
6. Cook for 20 minutes, remove from oven.
   *Do not let the crackle burn! Let it blister and turn light gold colour.
7. Reduce oven to 160 C.
8. Return to oven, bake 1 hour until cooked to 145 C. in the centre of the meat.
   *You will need to use a meat thermometer for this important step.
9. Remove from oven, rest for 10-15 minutes covered with tin foil to keep warm.
10. Carefully carve rested meat.
11. Either remove the crackle or pierce it with a sharp knife and slice the meat.
12. Arrange on warm plates, serve with roasted vegetables and gravy.

For the gravy

1. Melt butter in a saucepan over a low heat.
2. Whisk in cornflour until well combined.
3. Add stock, wine and pan juices, simmer to thicken.
4. Add tomato sauce, season with salt to taste.

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• Prep Time: 60 minutes
• Cook Time: 90 minutes
• Category: Comfort food
• Method: Roast
• Cuisine: Australian