4 heads bok choi
50g/1¾oz fresh root ginger, peeled and finely sliced
90²µ/3¼´Ç³ú tomato ketchup
50g/1¾oz white rice
4 black cardamom pods
salt and freshly ground black pepper
90²µ/3¼´Ç³ú brown sugar
110²µ/3¾´Ç³ú demerara sugar
190ml/6¾fl oz Shaoxing rice wine
1 tsp fine sea salt
110ml/3¾fl oz light soy sauce
2 tbsp sunflower oil, for frying
4½ tbsp white wine vinegar
1.6kg–2kg/3lb 8oz–4lb 8oz racks free-range pork ribs, cut into racks of 4 ribs each
60g/2¼oz loose-leaf Lapsang Souchong tea