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Pork Ribs / Chop With Champagne Sauce

Pork Ribs / Chop With Champagne Sauce Recipe

More like a fusion of Anglo Chinese cuisine.
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Prep Time 45 mins
Cook Time 30 mins
Course Main Course
Cuisine French
Calories 901.1 kcal

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

Instructions
 

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

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Nutrition

Serving: 259gCalories: 901.1kcalCarbohydrates: 10.8gProtein: 59.3gFat: 64.5gSaturated Fat: 23.4gCholesterol: 271.5mgSodium: 740.2mgFiber: 0.2gSugar: 8.1g
Keyword < 4 Hours, Asian, Deep Fried, Easy, Inexpensive, Malaysian, Meat, Pork
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