It is in now way fodmap safe with all that honey in it but is super easy to make fodmap friendly.
Drop the honey out for a tasty substitute. We use golden syrup, maple syrup (you don’t need a full half cup of maple syrup) or rice malt syrup/brown rice syrup. The rice syrup doesn’t have much taste
so cutting it half and half with one of the other two. It also costs a lot less than straight maple syrup.
Garlic oil and asafoetida can be added in to replicate the onion and garlic flavours. Although if you can use fresh and cut them up chunkily so you can strain them out of the sauce. We tend to cut an onion in half and prop the pork up on it. The flavour gets through the dish but there’s none of that not-old-for-me onion and garlic in it at the end.