1 pork fillet

For the marinade

1/2 cup brandy

1/4 cup maple syrup

1/4 cup gluten free soy sauce

2 tablespoons dark sesame oil

2 tablespoons ground ginger or minced fresh ginger

2 teaspoons garlic infused oil

2 teaspoons Chinese five-spice powder

2 teaspoons red food coloring - optional

For the vegetables

1 zucchini

1 carrot

¼ red pepper (remove seeds and slice)

small piece ginger

1 head pak choi

1 tbsp vegetable oil

3 tbsp gluten free soy sauce

1 tsp sesame oil


Preheat the oven to 180C/350F/Gas 4. Place the pork in the marinade and allow to sit for 12-24 hours.

Cut all the vegetables into bite-sized pieces. Using a hot wok, stir fry the vegetables in a little vegetable oil.

Remove the pork from the marinade and seal in a medium hot pan.

Once the pork is sealed on all sides place in the oven. Check it after 5 minutes then allow it to rest for 2-3 minutes.

Add the gluten free soy to the vegetables. Once al dente add the sesame oil.

Remove the vegetables and place in a bowl. Slice the pork and fan over the vegetables

Pour any remaining juice from the vegetables over the pork and serve.

Recipe adapted from: Good Food

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