For the pork

400g/14oz pork fillet, fully trimmed

salt and freshly ground black pepper

1 tbsp olive oil

For the chilli jam

150g/5½oz caster sugar

2 red chilies, roughly chopped

3 plum tomatoes, roughly chopped

8 lime leaves

2 lemongrass stems, tough outer leaves removed, finely chopped

25g/1oz fresh root ginger, roughly chopped

4 tbsp Thai fish sauce

40ml/3 tbsp sesame oil

50ml/2 fl oz gluten free soy sauce

2 tbsp golden syrup

3 limes, juice and zest


Preheat the oven to 200C/400F/Gas 6. Season the pork fillet with salt and freshly ground black pepper.

Heat an oven-proof frying pan until hot, add the oil then the pork fillet, and sear until golden-brown on all sides, about 30-45 seconds on each side.

Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for five minutes in the pan.

For the chili jam, blend all the chili jam ingredients, except the sugar, in a food processor to a smooth purée.

Heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesn’t burn.

Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool slightly.

To serve, carve the pork fillet into thick slices then divide amongst the plates.  Finally, spoon the chili jam over.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Roasted pork fillet with  chili jam
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