Pork Ribs With Champagne

Ingredients:
1 kg pork ribs or pork chop (clean, hammer both side)

To marinade: 2 tbsp water
2 tbsp light soya sauce
1 egg yolk
1 tbsp meat tenderizer - make the meat more soft
1 tsp bi-carbonate of soda - make the meat more crispy
1 tbsp cornflour
1/4 tsp 5-spice powder
½ tbsp ginger juice
½ tbsp garlic juice

Serving sauce:
½ rice bowl champagne (150ml, ‘Babycham’ Sparkling Perry)
3 tbsp 7 – up soft drink
3 tbsp lemon juice a bit of lemon skin
½ tsp salt
2 tbsp sugar
1 tbsp custard powder + 2 tbsp water

Method: 1. Clean pork chop or spare ribs, use hammer to hit both side, and marinade for 3 hours, then deep fry till golden brown, remove & drain well. Use either stainless steel pan or non-stick pan to fry serving sauce because of lemon juice. Don’t use iron pan. Then soak (for a while) fried pork chop in serving sauce piece by piece, remove and place on serving plate.