The chef uses pork loin ribs or baby back ribs, which are tender and lean. You can leave the bones in, but deboning them like they do at Diamond Kitchen makes it a lot easier to eat with rice and other dishes.
Try your hand at this dish and save the rest of that champagne for a celebratory toast at reunion dinner this Chinese New Year.
500g pork loin ribs, deboned
For the champagne sauce:
1 tsp lemon juice
½ tsp salt
80ml stout beer
For the marinade:
½ tsp salt
½ tsp oyster sauce
½ tsp chicken seasoning powder (optional)
1 tsp light soya sauce
20g potato starch
30g plain flour
2 tbsp oil
1. Prepare the marinade by first blending the garlic, shallots, carrots and celery together, and straining the liquid to reserve it.
2. Mix the extracted liquid with the rest of the ingredients for the marinade and stir well.
3. Marinate the pork ribs in the fridge for a day or overnight.
4. Mix all the ingredients for the champagne sauce in a saucepan and cook over low heat for 20-30 minutes. Set aside.
5. In a wok of oil, deep-fry the marinated pork ribs till golden brown. Drain on kitchen paper.
6. In another pan, stir-fry the pork ribs with the champagne sauce for 2-3 minutes until evenly coated. Serve hot.
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