1½ kg pork shoulder, cut into 4cm/1½ in pieces
3 tbsp gluten free soy sauce
200ml Shaohsing rice wine (or dry Sherry)
2 tbsp vegetable oil
1 tbsp garlic infused oil
5cm/2in piece ginger, peeled and julienned
50g light brown soft sugar
500ml low FODMAP vegetable stock
toasted sesame seeds
julienned scallions - green end only
Put the pork in a bowl and add 1 tbsp each of the gluten free soy sauce and rice wine.
Toss to combine, then cover and chill for 1 hr, or overnight if time permits.
Heat the vegetable oil in a heavy- based saucepan over a medium heat, add the garlic infused oil and ginger, and sauté for 2-3 mins or until golden.
Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins.
Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart.
Serve scattered with the sesame seeds and scallions, with steamed rice.
Recipe adapted from: Good Food