Name: Low FODMAP Crispy-Skin Pork Belly with Spiced Squash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Low FODMAP Diet
Ingredients: 3.25 lbs boneless pork belly, skin on; 2 teaspoons garlic-infused olive oil; 2 tablespoons olive oil; 2 tablespoons fresh thyme leaves; 2 tablespoons freshly ground rock salt; --- For the Spiced Squash ---; 14 oz kabocha or butternut squash, peeled and sliced 1/4-inch thick; 2-3 tablespoons olive oil; 2 teaspoons ground cumin; Salt and freshly ground black pepper; 1 small red chili, seeded and finely chopped; 1 small bunch fresh cilantro

Instructions

Preheat oven to 425°F (220°C).

Score the pork skin in a crisscross pattern about 1/2 inch deep, being careful not to cut into the meat.

Combine both olive oils, thyme, and salt in a small bowl.

Rub the mixture all over the pork, working into the score marks.

Place pork in a roasting pan and roast for 20 minutes.

Reduce temperature to 325°F (170°C).

Continue roasting for 1 hour 40 minutes until pork is cooked through and skin is very crispy.

For the squash: Place slices in a bag with olive oil and shake to coat.

Add cumin, salt, and pepper. Toss to coat evenly.

Spread squash on a baking tray in a single layer.

Bake alongside pork for the last 30-40 minutes until caramelized and tender.

Remove pork from oven and rest uncovered for 15 minutes.

Top squash with chopped chili and fresh cilantro.

Slice pork and serve with spiced squash.

FODMAP Notes

Pork belly is FODMAP-free. Butternut squash is low FODMAP at 1/4 cup per serving - portions are appropriate. Cumin and thyme are safe. The high initial heat creates the crispy skin.

Tips

💡 Score the skin deeply for best crackling
💡 Make sure skin is completely dry before cooking
💡 Don't cover during resting or skin softens
💡 Serve with apple sauce (FODMAP-safe portion)

Recipe Notes

This showstopper dish features pork belly at its finest - tender meat beneath shatteringly crispy crackling. The spiced squash is the perfect accompaniment.

Substitutions

Squash: Sweet potato or pumpkin
Spices: Paprika or coriander
Herbs: Rosemary or sage

Storage

Refrigerator: Keeps 4 days
Note: Crackling won’t stay crispy when stored

FODMAP Stacking Note

One serving is low FODMAP. Squash is portioned carefully.

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Low FODMAP Roasted Vegetables