The Best Chinese Pork Curry (Low FODMAP)

I’d never tried making a Chinese style curry before – it was always Thai or Indian. The usuals. The familiars. Standard.

But since starting a low FODMAP diet to help manage my IBS, I have found myself being more of an experimental cook – making the most of the foods I can eat as opposed to sticking to the same meals week in, week out. My parents and I love a spicy curry, so I thought I’d give this one a whirl (sans the onion and garlic) – which works perfectly with pork steaks. They’re inexpensive, really versatile to cook with and pack a lot of flavour – especially with the key ingredient here: Chinese five spice! First of all, what a tremendous blend of flavours – and second of all, WHY HAS IT TAKEN ME THIS LONG TO TRY IT?!

At least now I know, and I’m bloody grateful to the FODMAP diet for introducing me. Hope this one treats you good too!

Low Fodmap Chinese Pork Curry

 

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Recipe type: lunch, dinner

Serves: 4-6

Ingredients

• 1 tbsp garlic infused oil
• 4 pork shoulder steaks, cut into strips
• 1 good knob of ginger, grated
• 1 tsp ground coriander
• 1½ tsp chinese 5 spice
• ½ tsp turmeric
• 2 red chillis, deseeded and chopped
• 3 spring onions (green parts only), chopped
• 400 ml low fodmap veg stock
• splash of tamari (wheat free soy sauce)
• 100ml lactose free milk (or any other dairy free milk)
• 1 good handful bean sprouts
• 1 good handful green beans
• 6 new potatoes, quartered
• 2 handfuls fresh coriander, chopped
• 3 soft boiled eggs, quartered

Instructions

1. Heat the oil in a large pan and add the pork steaks, frying on a medium heat until browned.
2. Season with the turmeric and Chinese five spice and coriander - then add the fresh ginger, chilli and spring onions, cooking for another few minutes to let the flavours come out.
3. Pour in the veg stock and milk and bring to the boil before putting on a simmer. Throw in the veg, add the tamari and then put a lid on - letting it all cook for at least 45 minutes (I left mine for 1.5 hours).
4. Once all the veg is tender, serve up with basmati rice and top with the eggs and a flurry of coriander. Season to taste and add lemon for an extra bit of zest. Enjoy!

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