yep, same here. I brown them right in the pot with some lard for a good thirty minutes or more depending on the volume. This stock is only the pork and water with seasonings….no veggies, no tomato paste….all that color is from the roasted pork pieces… plus it develops a tasty fond in the process…I've got to singe mine up in the frying pan first....coz I Need the depth of colour....most powder gravy mixes have gluten....so we don't touch em.....
