2 tbsp vegetable oil

1½-2kg boneless pork belly, cut into 8 pieces, skin left on

2 scallions, sliced green end only

4 tsp caster sugar

3 tbsp gluten free soy sauce

2 tbsp rice wine vinegar

300ml low FODMAP chicken stock

900g firm tofu, cut into cubes

3 small packs Thai basil, leaves only

For the spice paste

50g ginger, peeled and roughly chopped

1 tbsp garlic infused oil

10 fat red chilies, seeds left in, roughly chopped

2 tbsp vegetable oil


Heat 1 tbsp of the oil in a heavy, wide flameproof casserole dish and brown the skin side of the pork pieces for about 5 mins.

You’ll need to do this in batches, setting the pork aside each time. Meanwhile, make the spice paste.

Put the ginger, garlic infused oil, chilies and oil into a food processor and pulse until finely chopped.

Heat another 1 tbsp oil in the dish, turn the heat to low, add the spice paste and gently fry for 2-3 mins until fragrant.

Nestle the pork pieces in the pan and pour in enough cold water to just cover.

Stir in the sugar, gluten free soy sauce, vinegar, stock and 1 tsp salt, and bring to the boil.

Cover with a lid and simmer on a low heat for 1 hr 30 mins.

Add the tofu and Thai basil, and continue to cook for another 30 mins, by which time the pork will be very tender. Season to taste, then serve.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Braised pork belly with Thai basil & tofuContentsIBS  FODMAP Home