Low FODMAP Recipe  

Spiced slow-roast pork

Ingredients

5 thyme sprigs, leaves removed and chopped

2 tsp garlic oil

2 tsp dried chilli flakes

1 tsp smoked paprika

zest and juice ½ lemon

1 tbsp olive oil

4-4½ kg boned, scored and rolled pork shoulder


Preparation method

Heat oven to 230C/210C fan/gas 8. Mix all the ingredients (except the pork) in a small bowl, then rub all over the meat, getting in between the cuts in the skin.

Lift the pork onto a wire rack in a roasting tin and place in the oven to sizzle for 30 mins. Reduce oven to 150C/130C fan/gas 2 and roast for a further 3 hrs. If the crackling needs a final blast to get it crisp, turn oven back up to 230C/210C fan/gas 8 for about 30 mins more.

Remove the tin from the oven, cover loosely with a tent of foil and rest for at least 20 mins or up to 40 mins before carving.

Recipe from Good Food magazine, March 2012

IBS Home Click here for IBS 
Product Reviews
Click here for IBS 
Help & Advice
IBS Reviews Contents