Low FODMAP Crispy Pork Belly with Peanut Soy Sauce
Low FODMAP Crispy Pork Belly with Peanut Soy Sauce
Low Fodmap crispy pork crackle paired with tender moist pork, sweet coconut rice, and a tangy peanut soy sauce. I’m salivating while I type this.
Even my dad was a fan of this pork dish. Mum and I also had a fight in the kitchen over an escaped piece of pork crackle…
I know dinner is a good one when there is silence at the dinner table. Everyone was far too busy eating to talk. All I could hear was the crunch and crackle from the crispy pork rind. Yum!
Just a quick IBS note… this meal is high in fat so if your IBS is triggered by fatty or rich foods then this recipe isn’t for you. If you don’t have issues with that, then, by all means, tuck into this dish.
And before you guys call me out. Yes, canned coconut milk does have a low FODMAP serve so you can enjoy it in this recipe. I’ve done all the math for you to make sure everything is within low FODMAP servings per serve.
Ingredients
Make gluten freePork Belly
Peanut Soy Sauce
rice wine vinegar
Gluten Free
soy sauce
FODMAP
peanut butter
FODMAP
Gluten Free
grated/crushed ginger
FODMAP
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
Coconut Rice
Asian Greens
sesame seeds (just add a sprinkle)
Gluten Free
Look for the icon beside an ingredient for FODMAP, gluten free and dairy free tips and swaps.
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Learn moreMethod
- Preheat the oven to 240ºC (460ºF) bake function.
- Prep the pork. Lightly rub the meat in olive oil, then season with salt and pepper. Next season the rind/skin by rubbing in sea salt (about 1.5 tsp). Place the pork on a wire rack and transfer to a roasting pan. Roast for 30 to 40 minutes until the rind has crackled (or at least started to crackle). Reduce the heat to 150ºC (300ºF) and roast for a further 1 hour or until the flesh is tender (if your pork belly is more than 700g/1.5 pounds you will need to extend this time). If the rind hasn’t fully crackled, place under the oven grill until crisp (watch carefully so it doesn’t burn). Then allow the meat to rest for 10 minutes before carving.
- While the pork cooks, make the peanut soy sauce. Whisk or blend together all the sauce ingredients. Pour into a small jar and place to one side.
- As the pork finishes cooking (in the last 30 minutes), make the coconut rice. In a medium saucepan, place the rice, coconut milk and water. Bring to the boil and simmer uncovered for 10 minutes. Then remove from the heat. Cover and allow to rest for 15 minutes. Then fluff with a fork.
- As the pork rests, heat a large frypan over medium high heat. Add a drizzle of sesame oil and stir-fry the bok choy for 2 to 3 minutes until tender. Sprinkle with sesame seeds.
- Serve the sliced pork belly with a drizzle of peanut soy sauce and have the coconut rice and bok choy on the side. Garnish with red chilli and fresh cilantro/coriander if desired.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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