{"id":144886,"date":"2021-06-19T12:11:41","date_gmt":"2021-06-19T11:11:41","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=144886"},"modified":"2021-06-19T12:13:41","modified_gmt":"2021-06-19T11:13:41","slug":"tom-parker-bowles-lapsang-souchong-tea-smoked-pork-ribs-with-steamed-bok-choy-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/144886\/tom-parker-bowles-lapsang-souchong-tea-smoked-pork-ribs-with-steamed-bok-choy-recipe-on-saturday-kitchen\/","title":{"rendered":"Tom Parker Bowles Lapsang Souchong tea smoked pork ribs with steamed bok choy recipe on Saturday Kitchen"},"content":{"rendered":"<p>Tom Parker Bowles served up Lapsang Souchong tea smoked pork ribs with steamed bok choy on Saturday Kitchen.<\/p>\n<p>The ingredients for the pork ribs are: 2 tbsp sunflower oil, for frying and 1.6kg\u20132kg racks free-range pork ribs, cut into racks of 4 ribs each.<\/p>\n<p>For the sauce: 190ml Shaoxing rice wine, 110ml light soy sauce, 90g tomato ketchup, 90g brown sugar, 4\u00bd 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.<\/p>\n<p>For the Lapsang smoke: 50g white rice, 110g demerara sugar and 0g loose-leaf Lapsang Souchong tea.<\/p>\n<p>To serve : 4 heads bok choi.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2021\/06\/ribs.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2021\/06\/ribs-300x192.png\" alt=\"\" width=\"300\" height=\"192\" class=\"alignnone size-medium wp-image-144888\" srcset=\"https:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2021\/06\/ribs-300x192.png 300w, https:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2021\/06\/ribs.png 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- food and drink --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:inline-block;width:300px;height:250px\"\n     data-ad-client=\"ca-pub-0466605792016836\"\n     data-ad-slot=\"3648486817\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><a target=\"_blank\"  href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0008387109\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0008387109&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=20a38df8edc3d634b8385420a526b648\"><img decoding=\"async\" border=\"0\" src=\"\/\/ws-eu.amazon-adsystem.com\/widgets\/q?_encoding=UTF8&#038;MarketPlace=GB&#038;ASIN=0008387109&#038;ServiceVersion=20070822&#038;ID=AsinImage&#038;WS=1&#038;Format=_SL250_&#038;tag=thetalentzone-21\" ><\/a><\/p>\n<p>Tom book titled: <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0008387109\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0008387109&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=118056a40444ef133dfdffbddb566f43\">Fortnum &amp; Mason: Time for Tea<\/a> is available from <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0008387109\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0008387109&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=118056a40444ef133dfdffbddb566f43\">Amazon<\/a> now.<\/p>\n","protected":false},"excerpt":{"rendered":"Tom Parker Bowles served up Lapsang Souchong tea smoked pork ribs with steamed bok choy on Saturday Kitchen. The ingredients for the pork \n<a class=\"moretag\" href=\"https:\/\/thetalentzone.co.uk\/musictv\/144886\/tom-parker-bowles-lapsang-souchong-tea-smoked-pork-ribs-with-steamed-bok-choy-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":144888,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-144886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2021\/06\/ribs.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/144886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=144886"}],"version-history":[{"count":3,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/144886\/revisions"}],"predecessor-version":[{"id":144890,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/144886\/revisions\/144890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/144888"}],"wp:attachment":[{"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=144886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=144886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=144886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}