Render the Pork & Chorizo

1. Place the pork trimmings and diced chorizo in a cold pan.
2. Slowly heat on medium–low to render the fat.
3. Cook until the meat turns golden and fragrant.

Add the Aromatics

1. Add the chopped onion, bay leaves, paprika powder, and black pepper.
2. Sauté for 3–4 minutes until soft, glossy, and lightly golden.

Deglaze the Pan

1. Turn the heat to medium–high.
2. Pour in the white wine and let it bubble, scraping all the browned bits.
3. Add a splash of Nociollo (or Marsala) and reduce briefly.

Build the Sauce

1. Stir in soy sauce and a touch of honey if needed.
2. Add 1–1.5 cups water or broth.
3. Let simmer until reduced by half, deepening the flavour.

Strain

1. Pour the mixture through a fine sieve into a small saucepan.
2. Press the solids to extract every drop of flavour.

Thicken (Optional)

1. Mix the cold water and flour to make a slurry.
2. While whisking, pour into the simmering gravy.
3. Cook until the gravy coats the back of a spoon.

Finish

1. Remove from heat.
2. Whisk in a knob of cold butter for a silky, glossy finish.