ALToA: Sticky Szechuan Pork Belly and Asian Broth

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The inspiration for this Szechuan style Thermomix Pork Belly dish came from a dinner mum and I had in Melbourne. Sticky Szechuan Pork Belly & Asian Broth from A Little Taste of Asia is a flavour packed meal that will impress guests, while filling their bellies with two course cooked in one! This incredibly comforting dish yields perfectly tender, sticky spiced pork alongside a deeply aromatic master stock broth loaded with tender noodles and fresh greens.

This healthy Thermomix recipe can also be made using beef, chicken and duck. How amazing does the slow cooked Szechuan Chicken look…

How to Slow Cook Chicken with this Thermomix recipe

1. Add all the broth ingredients into the slow cooker with a whole raw chicken.
2. Cook on low for 8hrs.
3. Mix sticky sauce ingredients, remove cooked chicken & baste with sticky sauce.
4. Cook in the oven at 180C for 25 mins or until skin is crisp. Add vege & noodles to the broth.

What ingredients you will need

• rindless pork belly

• fresh ginger

• fresh garlic

• brown shallot

• star anise

• cinnamon stick

• Szechuan peppercorns

• clove

• cumin seeds

• fennel seeds

• Chinese five spice

• coconut aminos, tamari, or soy sauce

• coconut sugar

• apple cider vinegar

• fresh coriander roots and stalks/leaves

• whole dried chillis

• dried vermicelli noodles

• bok choy

• fresh red chilli to serve

  This page exists to help people find what cookbook the Sticky Szechuan Pork Belly and Asian Broth is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

• Protein swap – Experiment with all different cuts of meat. If you don’t eat pork, there has been great success cooking this recipe with duck or beef—you just need a fattier cut of meat that will handle a longer cook.

• Szechuan Peppercorns – Szechuan Peppercorns can be purchased at the supermarket or your local Asian grocer.

• Broth Adjustments – If your broth is too salty for your taste, water it down with extra boiling water.

• Extend the meal – To extend the meal, cook 300 g Jasmine Rice and stir fry Asian greens during step 4.

• Rind Tip – If you can’t find rindless Pork Belly, ask your butcher to remove the rind or use a very sharp knife. You can also sprinkle some of the spices over the removed rind and make some crispy crackling in a very hot oven!

How to Serve

Serve the Sticky Szechuan Pork on top of the broth or with the rice. Ladle the hot Asian broth over tender vermicelli noodles and wilted bok choy, then pile the sticky caramelized pork belly over the top. Garnish with fresh red chilli and coriander leaves.

Storage & Meal Prep

• Fridge: store the cooked pork and broth separately in the fridge for up to 3 days.

• Freezer: freeze the cooked pork and strained broth portions for up to 3 months.

What the Community Thinks

Here are some direct quotes from the home cooks in the comments section of the Sticky Szechuan Pork Belly and Asian Broth:

• TraceyC: “This is a must! When I served dinner. We ate in almost complete silence. Lots of, mmmm, yum, slurping sounds! On asking how was it. Hubby responded can this be our Sunday night dinner from now on.”

• Kerry Lanzini: “The sticky Szechuan Pork is straight from heaven and even typing it’s name makes my mouth water… These recipes will convert any thermo skeptic and are easily the tastiest thermomix recipes I’ve had, and to be honest, some of the tastiest meals I’ve had anywhere!”

• Anonymous Reviewer: “This was an incredible meal that was fairly simple to make but would definitely wow guests! My entire family loved it and couldn’t decide if they loved the broth or pork belly the best.”

• Anonymous Reviewer: “It’s the best broth I’ve ever made or tasted (why did I only discover this in summer, I could have spent the whole winter eating this broth).”

• Clare: “We live in china where Szechuan and pork belly are plentiful and cheap and this is now my most favourite way to eat it.”