Stewed Pork Ribs with Lemon and Champagne

Champagne is one of popular sparkling wines used in occasions of celebrations. Whenever I come across champagne, it reminds me of many good and happy moments. As a matter of fact, it’s seldom used in home cooking. Often times, I like to break the rule of cooking by adding some extraordinary ingredients into an ordinary dish to impress my family. Here comes a humble dish of pork rib stew infused by the sweet fragrance of champagne, with a bit of subtle sourness of lemon. You might have tried the popular Chinese dish, lemon chicken before. Would you like to try this new creation?

Stewed Pork Ribs with Lemon and Champagne (Printable recipe)

Ingredients:

• 580 gm pork ribs
• 1 baby champagne, 200 ml
• 1/2 lemon, sliced
• 1 shallot, minced

Marinade:

• 1 Tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1/4 tsp salt
• 1/2 tsp cornflour
• A dash of sesame oil
• A pinch of white pepper

Seasoning:

• 1 baby champagne, 200 ml
• 1 Tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp cornflour
• salt, to taste
• pepper, to taste

Method:

1. Rinse and wipe dry pork ribs, chop into chunks and mix with marinade well for about 30 minutes.
2. Heat 2 tablespoons of oil in a hotpot (or wok). Add shallot and saute until aromatic. Be sure not to burn it. Add pork ribs and stir fry until colour changed. Pour seasoning over pork ribs, cook until sauce reduces by half. Add lemon slices, continue to cook for a while. Serve hot. Garnish with coriander (cilantro) if you like.

Note:

• The champagne helps tenderize the pork ribs and produces soft and juicy texture. And it goes really well with lemon.