Ingredients


For the pork

1kg pork belly, rind removed and chopped into 4cm cubes

200g soft light brown sugar

4 tbsp fish sauce

2 tbsp gluten free  soy sauce

2 tbsp rice wine vinegar

5 star anise

2 tsp Chinese five-spice powder

For the salad

1 medium green papaya (about 400g/14oz), peeled, halved and deseeded

2-3 small red chilies, sliced

1 large carrot, peeled and julienned

50g green beans, halved lengthways

2 tbsp grated palm sugar or soft light brown sugar

1 tbsp fish sauce

juice of 5 limes

6 tomatoes, halved


Method


Heat oven to 180C/160C fan/gas 4. Place the pork in a roasting tin with the sugar, fish sauce, gluten free soy, vinegar, star anise, five-spice and 250ml water. Mix well, cover with foil and roast for 30 mins. Remove the foil, then turn up the heat to 220C/200C fan/gas 7. Cook for another 45 mins-1 hr, tossing the pork every 15 mins until tender. Remove the pork from the tin and keep warm. Tip the juices into a pan and reduce to a syrupy sauce.

While the pork is cooking, prepare the salad. Using a julienning tool or large box grater, shred the green papaya and set aside.

In a large pestle and mortar, or use the flat end of a rolling pin chili for 1 min or until it is crushed, but still chunky. Add the papaya, carrot, and beans, and gently pound a little more. Add in the palm sugar, fish sauce, and lime juice, and pound again for 1 min. Mix well and taste to make sure it has enough fish sauce and sugar, it should be tangy, sweet and spicy. Add the tomatoes, and tip onto a serving dish or platter. Top with the warm pork, drizzle over the sauce and serve.


Recipe adapted from: Good Food

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