Pork Ribs / Chop With Champagne Sauce

foodcrazee's Note:

More like a fusion of Anglo Chinese cuisine.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Ingredients

• 1 kg pork ribs (clean, pound both side) or 1 kg pork chop (clean, pound both side)

Marinade

• 2 tablespoons water
• 2 tablespoons light soya sauce
• 1 egg yolk
• 1 tablespoon meat tenderizer
• 1 teaspoon bicarbonate of soda
• 1 tablespoon cornflour
• 1/4 teaspoon Chinese five spice powder
• 1/2 tablespoon ginger juice
• 1/2 tablespoon garlic juice

Serving sauce

• 150 ml champagne (1/2 rice bowl champagne 150ml, Babycham' Sparkling Perry)
• 3 tablespoons lemonade
• 3 tablespoons lemon juice
• 1/4 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 tablespoon custard powder (thickening agent will do) or 1 tablespoon potato starch (thickening agent will do) or 1 tablespoon arrowroot (thickening agent will do)
• 2 tablespoons water

Directions:

1. Clean pork chop or spare ribs, use a mallet to pound both sides. Marinate for 3 hours, then deep fry till golden brown. Remove and drain well.
2. Cook and reduce sauce. Adjust seasoning.
3. Then dip (for a while)the fried pork chop in serving sauce piece by piece, remove and place on serving plate.