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 peanut oil
1/4 cup flour
1/2 cup dry white wine
1/2 cup tomato puree
1-2 Tbl worcestershire sauce
2 Tbl Louisiana hot sauce
peanut oil
Carve the port into small hunks - about 1/2 inch cubes.

Place the flour into a bowl. Smooth out all lumps with a knife. In a Dutch oven (over medium-high heat), pour the oil in. Allow the oil to come up to heat. Carefully 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 about 6-8 minutes of whisking.

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.

Heat up a 12 inch aluminium skillet. Add 2 Tbl of peanut oil. Sear the pork in the oil until brown. Strain the grease from the pork with a slotted-spoon. Throw the pork into the simmering sauce. Deglaze the skillet with wine. Reduce. Pour the reduction into the 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.