Pork Ribs / Chop With Champagne Sauce

• Ingredients
• kg pork ribs (clean, pound both side) or 1 kg pork chop (clean, pound both side)1
• Marinade
• tablespoons water↗2
• tablespoons light soya sauce↗2
• egg yolk↗1
• tablespoon meat tenderizer1
• teaspoon bicarbonate of soda↗1
• tablespoon cornflour↗1
• teaspoon Chinese five spice powder1⁄4
• tablespoon ginger juice↗1⁄2
• tablespoon garlic juice1⁄2
• Serving sauce
• ml champagne (1/2 rice bowl champagne 150ml, Babycham' Sparkling Perry)150
• tablespoons lemonade3
• tablespoons lemon juice↗3
• teaspoon lemon zest↗1⁄4
• teaspoon salt↗1⁄2
• tablespoons sugar↗2
• 1 tablespoon potato starch (thickening agent will do) or 1 tablespoon arrowroot (thickening agent will do)↗1
• tablespoons water↗2

Step-by-step instructions

1. 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. 2

   Cook and reduce sauce. Adjust seasoning.

3. 3

   Then dip (for a while)the fried pork chop in serving sauce piece by piece, remove and place on serving plate.