Capellini & Pork With Spicy Tomato Sauce

To make the sauce, combine all the sauce ingredients in a small bowl.

Pork slices are the thiner, the better. I often pound the slices with a meat mallet to make them even thinner. Lightly season with Salt & Pepper, and coat with Potato Starch Flour. The starch layer will become jelly-like and add a lovely texture.
*Note: You can omit the starch.

Cook Capellini (Angel Hair Pasta) as instructed. When Capellini are almost cooked, add Pork slices and cook until the colour has changed. It won’t take long at all. Drain and rinse under cold water if you like it cold. Drain well.

Place Capellini and Pork in a serving bowl, cover with the sauce and enjoy immediately.