Pork Ribs / Chop With Champagne Sauce

• 1 kg pork ribs (clean, pound both side) or 1 kg pork chop (clean, pound both side)
• 2 tablespoons water
• 2 tablespoons light soya sauce
• 1 egg yolk
• 1 tablespoon meat tenderizer
• 1 teaspoon bicarbonate of soda
• 1 tablespoon cornflour
• 14 teaspoon Chinese five spice powder
• 12 tablespoon ginger juice
• 12 tablespoon garlic juice
• 150 ml champagne (1/2 rice bowl champagne 150ml, Babycham' Sparkling Perry)
• 3 tablespoons lemonade
• 3 tablespoons lemon juice
• 14 teaspoon lemon zest
• 12 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

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

pork, water, light soya sauce, egg yolk, tenderizer, bicarbonate of soda, cornflour, spice powder, ginger juice, garlic juice, champagne, lemonade, lemon juice, lemon zest, salt, sugar, custard powder, water

Taken from www.food.com/recipe/pork-ribs-chop-with-champagne-sauce-144015 (may not work)