Hubby and I had a really lovely kurobuta pork in champagne sauce at Jing Restaurant, and decided to google for recipe on this. Found it on cookingchina and attempted this recipe. But, I used pork loin instead of of spare ribs and stir fry method instead of deep frying the pork.

1 egg
3 tablespoons of champagne for marinate and 3 tablespoons for sauce
3 tablespoons of 7up or Sprite
3/4 teaspoon salt for marinate and 1/2 teaspoon for sauce
1/2 teaspoon sugar for marinate and 2 tablespoons for sauce
1/2 teaspoon butter
1 tablespoon lemon juice
3 tablespoons cooking oil
2 tablespoons starch or flour

1. Marinate pork with champagne, 7-up, salt, sugar, then coat with egg and starch.
2. Stir fry pork in oil until cook and set aside.
3. Heat butter and then add champagne, 7-up, salt, sugar and lemon juice.
Boil sauce until thick.
add pork and stir fry until sauce is dry, and it’s ready to serve.