Low FODMAP Five-Spice Asian Pork Salad
Tender pork strips marinated in Chinese five-spice with crisp vegetables and rice noodles. Bold Asian flavors in a refreshing salad.
Instructions
- 1
Mix garlic-infused oil, five-spice, fish sauce, vinegar, ginger, and brown sugar in a bowl.
- 2
Add pork strips and toss to coat thoroughly.
- 3
Cover and refrigerate for 3 hours (or at least 30 minutes).
- 4
Heat sesame oil in a wok over medium heat.
- 5
Add pork with marinade and cook 3-4 minutes until just cooked through.
- 6
Don't overcook - pork should remain tender.
- 7
In a large bowl, combine lettuce, snow pea shoots, cucumber, celery, bell pepper, and cilantro.
- 8
Add warm pork and any cooking juices to the vegetables.
- 9
Toss to combine.
- 10
Divide among 4 bowls and top with fried rice noodles if using.
- 11
Serve immediately.
FODMAP Notes
Five-spice powder typically contains star anise, cloves, cinnamon, fennel seeds, and Sichuan pepper - all FODMAP-safe. Fish sauce is low FODMAP. Snow pea shoots are safe (different from snow peas which are limited). Use garlic-infused oil for flavor.
Tips
- 💡 Freeze pork briefly for easier slicing
- 💡 Don't overcook pork or it becomes tough
- 💡 Fried rice noodles add great crunch
- 💡 Substitute chicken if preferred
Recipe Notes
This vibrant salad delivers all the aromatic complexity of Chinese five-spice in a fresh, healthy format. The warm pork against cool vegetables creates wonderful contrast.
Substitutions
- Protein: Chicken thighs or beef
- Noodles: Crispy wonton strips
- Greens: Napa cabbage or mixed greens
Storage
- Best: Serve immediately
- Marinated pork: Keeps 24 hours in fridge
FODMAP Stacking Note
One serving (1/4 of salad) is low FODMAP. All ingredients are safe.
Related Recipes
- Low FODMAP Asian Vegetable Stir-Fry
- Low FODMAP Lime Pork Stir-Fry
- Low FODMAP Beef Satay Stir-Fry