Lapsang-smoked pork ribs and steamed boy choy

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4

By Tom Parker Bowles
From Saturday Kitchen


For the pork ribs

  • 2 tbsp sunflower oil, for frying
  • 1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each

For the sauce

  • 190ml/6¾fl oz Shaoxing rice wine
  • 110ml/3¾fl oz light soy sauce
  • 90g/3¼oz tomato ketchup
  • 90g/3¼oz brown sugar
  • 4½ tbsp white wine vinegar
  • 1 tsp fine sea salt
  • 4 black cardamom pods
  • 50g/1¾oz fresh root ginger, peeled and finely sliced
  • salt and freshly ground black pepper

For the Lapsang smoke

  • 50g/1¾oz white rice
  • 110g/3¾oz demerara sugar
  • 60g/2¼oz loose-leaf Lapsang Souchong tea

To serve

  • 4 heads bok choi
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