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

To serve

toasted sesame seeds

julienned scallions - green end only

steamed rice


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

New Low FODMAP Recipes Low FODMAP Diet - Food Lists click here FODMAP Food List - Full List
Low FODMAP Recipe and Gluten Free Recipe - Braised pork in ginger
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon