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For the pork belly

800g/1lb 12oz pork belly

2 lemongrass stalks, bruised

80g/3oz galangal, grated

4 red chilies

1 orange, zest only

3 fresh bay leaves

1 tbsp garlic infused oil

small bunch fresh coriander, stalks only

rapeseed oil, to cover the pork

For the gravy

bones from the pork belly (ask your butcher for these)

1 stalk lemongrass

80g/3oz galangal, chopped

4 red chilies

1 tbsp garlic infused oil

small bunch fresh coriander, stalks only

300ml/10fl oz shaoxing wine

knob of lactose free butter

salt and freshly ground black pepper

For the rice

250g/9oz jasmine rice

pinch salt

For the chili sugar

200g/7oz caster sugar

4 dried red chilies or 40g/1½oz chili flakes


Preheat the oven to 140C/120C Fan/Gas 1. Put all the pork belly ingredients, except the oil, in an ovenproof dish, then pour in enough oil to fully cover the meat. Cover the dish with foil and cook for 1½–2 hours, or until the meat is very tender. When the pork is ready, a small knife should slip easily into the meat like it would with butter.

Leave to cool. Wrap the meat tightly in cling film and press under a heavy weight. Leave in the fridge for at least 2–3 hours, or longer if possible. Remove from the fridge and cut into serving-size portions.

For the gravy, put all the ingredients, apart from the lactose free butter, in a large saucepan. Add enough water to cover and simmer gently for 1 hour. Strain 200ml/7fl oz of the liquid into a clean, shallow pan and cook until it reduces to a gravy consistency. Stir in a big knob of lactose free butter to finish. Season with salt and pepper.

For the rice, in a lidded saucepan mix the rice with 400ml water. Cover and steam on a very low heat until all the liquid is absorbed (for the best results do not stir the rice).

For the chili sugar, blend the sugar and chili in a food processor. Pass through a sieve to remove any larger pieces of chili (this is important as it burns very easily at the torching stage).

When you are ready to serve, finish the pork. Heat a heavy skillet or griddle then place the pork fat-side down in the pan. Leave for a couple of minutes without moving it, then turn over and cook the underside.

Place on a board and sprinkle with the chili sugar. Use a chef’s blowtorch to melt the sugar and caramelise lightly. Leave to cool for a few seconds.

Serve the pork on the board with the gravy alongside in a jug.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Thai spiced pork belly