Jingdu Pork Fillet With Angel Hair Spaghetti

Came across the recipe for Jingdu Sauce in one of the food blogs years ago. I think is My Home Kitchen. I tried to prepare this sauce and used it to cook pork fillet and serve it with cooked angel hair spaghetti and blanched bok choy/choi sum. The meat is very delicious. 

How to prepare Jingdu Sauce
100 ml black vinegar [chit chor]

5 tbsp tomato sauce
5 tbsp plum sauce
2 tbsp worchester sauce
2 tbsp sugar
1 tsp 5 spice powder

100 ml water

Ingredients for Jingdu Sauce

Bring sauce to boil for 3 minutes

After boiling for 3 minutes [slightly thickened]

About 150 ml per bottle

Combine all ingredients well. Boil for 3 minutes or until slightly thick.  Can store in airtight bottles and keep up to 2 months in refrigerator.

Angel Hair Spaghetti With Jingdu Pork Fillet

[serves 2]


200 gm angel hair spaghetti - cook as per instructions before serving
1-2 stalks choi sum or bok choy - wash and blanched in boiling water, drain and cut
1 spring onion - chopped
1 red chilli - chopped or sliced

Jingdu Pork Fillet

200 gm pork fillet [ 2 pieces] - marinate with 1 tsp oyster sauce, 1/2 tsp each sugar, salt, sesame oil, 1/2 tbsp plain flour, 1/4 tbsp cornflour, 1/4 tbsp custard flour [for 1-2 hours].

100 ml jingdu sauce

1. Pan fry meat slices, each side for 5-10 minutes till cook and fragrant.  Dish out to cool and cut into slices.
2. Place blanched vegetables, spaghetti on serving plate.  Put meat slices over spaghetti.  Heat up Jingdu sauce, pour over meat slices and spaghetti.  Garnish with chopped red chillies and spring onion. 

I'm submitting this post to Red Meats Feast hosted by MySpicyKitchen