Pork Ribs / Chop With Champagne Sauce

Submitted by foodcrazee

"More like a fusion of Anglo Chinese cuisine."

 

• Ready In: 1hr 15mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 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 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.