Pork Sauce Piquant

The following recipe is a cut-down-for-size version of Pork Sauce Piquant.

10 oz pork butt
3 Tbl peanut oil
3 Tbl flour
1/4 cup of dry white wine
6 Tbl tomato puree
1 Tbl Worcestershire sauce
2 Tbl hot sauce (Tabasco, Crystal, etc.)
Carve the pork into small cubes - about 1/2 inch.

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 - from this point on - with a wire whip. For the roux to achieve a dark chocolate brown color, it will require about 6-8 minutes of whisking.

Carefully, pour about 14 oz 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. Throw in the pork. Bring the liquids to a boil, then cut the heat to a slow simmer.

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 penne, spaghetti or linguini.