Pork piquant with olives

18 oz pork butt
1/3 cup flour
1/3 cup peanut oil
1 medium onion
4 oz dry white wine
1 Tsp worcestershire sauce
1 Tbl Louisiana hot sauce
1 small clove garlic
5-7 canned tomatoes
2-3 Tbl Spanish (green) olives
peanut oil
Slice the onion, and chop garlic. Halve the tomatoes. Turn the flame to medium-high, and pour the peanut oil into the pan. Allow the oil to come up to heat. Sprinkle the flour into the oil, while whisking - constantly - with a wire whip. For the roux to achieve a dark chocolate brown color, it will require 6-8 minutes.

Carefully add the onions, salt them down, lower the flame and saute until the onions are clear. Break the roux down with wine and water, whisking to combine. Throw in the worcestershire, hot sauce, garlic, tomatoes and salt to taste. Keep the heat low on this pot.

Slice the pork into 1/2 inch cubes. Remove the excess moisture from the pork with paper towels. Heat up a skillet over a medium flame. In peanut oil, brown the pork - on all sides. Remove pork from the pan, then degrease the pan. Deglaze the pan with white wine. Reduce. Pour the reduction into the Dutch oven.

Bring the contents of the pot to a rolling boil, cut the heat to a simmer and cover tightly with a lid. Braise for about 1 1/2 hours. (Throw in the olives about 10 minutes before the gumbo is finished).

2/3 cup of tomato sauce can be substituted for the canned tomatoes.