Tom Parker Bowles Lapsang Souchong tea smoked pork ribs with steamed bok choy recipe on Saturday Kitchen

Tom Parker Bowles served up Lapsang Souchong tea smoked pork ribs with steamed bok choy on Saturday Kitchen.

The ingredients for the pork ribs are: 2 tbsp sunflower oil, for frying and 1.6kg–2kg racks free-range pork ribs, cut into racks of 4 ribs each.

For the sauce: 190ml Shaoxing rice wine, 110ml light soy sauce, 90g tomato ketchup, 90g brown sugar, 4½ tbsp white wine vinegar, tsp fine sea salt, 4 black cardamom pods, 50g fresh root ginger, peeled and finely sliced, salt and freshly ground black pepper.

For the Lapsang smoke: 50g white rice, 110g demerara sugar and 0g loose-leaf Lapsang Souchong tea.

To serve : 4 heads bok choi.




Tom book titled: Fortnum & Mason: Time for Tea is available from Amazon now.