Pork Sauce Piquant

In many cookbooks, dishes similar to the following are classified as "gumbos". Technically however, the addition of any tomato product to a gumbo turns it into a piquant.

12 oz pork butt
1/4 cup dark roux
1/2 cup dry white wine
1/2 cup tomato puree
1-2 Tbl worcestershire sauce
2 Tbl Louisiana hot sauce
peanut oil
To make a dark roux, follow the directions in the link - below:

roux for gumbos

Carve the port into small hunks - about 1/2 inch cubes.

Heat up a Dutch Oven. Add 2 Tbl of peanut oil. Sear the pork in the oil until well-brown. Strain the grease from the pork with a slotted-spoon. Transfer the pork to a bowl. Melt 1/4 cup of dark roux in the pan. Pour about 2 cups of cold water into the pan. Increase the heat to medium and whisk to combine the roux and water. Pour in the wine, tomato puree, Worcestershire and hot sauce. Add salt to taste. Bring the liquids to a boil, then cut the heat to a slow simmer. Throw the pork into the simmering sauce.

Check the sauce for consistency. It should not be thick. Thin out if necessary. Cover and simmer the pork/sauce for 1 hour or until the pork becomes super-tender. Serve over pasta.

16 oz (liquid measure) of fresh tomatoes can be substituted for the tomato sauce. Cut the tomatoes in half. Find a 16 oz pyrex measuring cup. Separate the pulp and juice from their skins by pushing their non-skin sides across a metal box grater into the cup. Discard the skins. Add a pinch or so of white sugar to the tomato pulp/juice.