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Low FODMAP Recipe: Sweet and Sour Pork


Ingredients

For the pork

3 tbsp roasted whole soya beans or dry roasted peanuts

few pinches ground white pepper

1 tsp crushed dried chillies

2 pork loin steaks, fat removed

2 tbsp groundnut oil

For the sweet and sour sauce

125g/4oz canned pineapple, in natural juice

125ml/4fl oz pineapple juice

3 tbsp freshly squeezed lime juice

light soy sauce

splash of Shaoxing rice wine or dry sherry

ground white pepper

To serve

steamed rice

choi sum (Chinese cabbage), steamed

Preparation method

For the pork, place the roasted soya beans, a few pinches of ground white pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside.

Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess.

Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.

For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.

Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper.

To serve, pour the sauce over the pork and serve with rice and choi sum.

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