Low FODMAP Recipe - Glazed five spice pork belly -  gluten free Low FODMAP Recipe Glazed five spice pork belly


3 sticks celery

3 carrots, peeled and chopped

1 x 1kg/2¼lb piece belly of pork, skin on

500ml/17fl oz dry white wine

1 tbsp five spice powder

water to cover

3 tbsp maple syrup

Maldon sea salt and freshly ground black pepper


Preheat the oven to 150C/300F/Gas 2.

Place the celery and carrots in a deep roasting tray or a very deep large pan.

Add the wine, pork belly and five spice powder and then cover with cold water.

Place the lid on the pot or place a sheet of tin foil over the roasting tin to cover.

Place in the oven to slowly braise for 4-5 hours, until the bones can easily be separated from the meat.

Remove from the oven and allow to stand and cool in the cooking liquid.

Turn up the oven to 220C/430F/Gas 7.

When the pork belly is cooled, drain off the cooking liquid. Remove the top layer of skin, leaving exposed a very thin layer of fat on the meat.

Using a sharp knife, score a diamond shape into the fat and rub in the maple syrup.

Place in the oven and cook for 10-12 minutes, until the meat is cooked through, golden in colour and slightly crispy on top.

Sprinkle with a little Maldon salt and coarsely ground black pepper and serve hot or cold.

Recipe adapted from: Good Food