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Lapsang-smoked pork ribs
Fruit and vegetables
50g/1¾oz fresh root
ginger
, peeled and finely sliced
4 heads
bok choi
Tins, packets and jars
90g/3¼oz tomato
ketchup
50g/1¾oz white
rice
Cooking ingredients
2 tbsp
sunflower oil
, for frying
190ml/6¾fl oz Shaoxing
rice wine
110ml/3¾fl oz light
soy sauce
90g/3¼oz
brown sugar
4½ tbsp
white wine vinegar
1 tsp fine
sea salt
4
black cardamom
pods
salt and freshly ground
black pepper
110g/3¾oz
demerara sugar
Meat, fish and poultry
1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range
pork
ribs, cut into racks of 4 ribs each
Other
60g/2¼oz loose-leaf Lapsang Souchong
tea
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