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sticky asian pork thermomix

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sticky asian pork thermomix

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

Sticky Szechuan Chicken
Sticky Szechuan Chicken in the Slow Cooker is AMAZING. Thank you Danica for the amazing photos.

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.

Szechuan pork made with chicken

sticky asian pork thermomix
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5 from 1 vote

ALTOA: Sticky Szechuan Pork Belly and Asian Broth

Prep Time8 mins
Cook Time1 hr
Total Time1 hr 8 mins
Author: Skinnymixers
Recipe type: Dinner
Cuisine: Asian
Servings: 6

Ingredients

  • coconut aminos / tamari or soy sauce depending on salt preference
  • coconut sugar
  • apple cider vinegar
  • fresh ginger
  • fresh garlic
  • brown shallot
  • star anise
  • cinnamon stick
  • Szechuan peppercorns find at your local Asian supermarket or specialty grocer
  • clove
  • cumin seeds
  • fennel seeds
  • fresh coriander roots & stalk/leaves
  • rindless pork belly
  • whole dried chillis
  • Chinese five spice
  • dried vermicelli
  • bok choy
  • fresh red chilli

Instructions

  • This recipe is available in 'A Little Taste of Asia'. Buy Now.

Notes

Variations:
Experiment with all different cuts of meat. Some people like to use Pork Belly with the rind still on. 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 rind and make some crackling in a very hot oven!
Cook Ahead Tips:
If you are short on time you can steam the Pork Belly and keep in the fridge until ready to do the last steps when ready.
Slow Cooker Tips:
Sticky Szechuan Chicken with Asian Broth Soup - View in Skinnymixers Facebook Group
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
ALTOA: Sticky Szechuan Pork Belly and Asian Broth
Amount Per Serving
Calories 655 Calories from Fat 421
% Daily Value*
Fat 46.8g72%
Saturated Fat 17.8g111%
Sodium 2160mg94%
Carbohydrates 41g14%
Sugar 10.3g11%
Protein 17.5g35%
* Percent Daily Values are based on a 2000 calorie diet.
  1. If you haven’t done this, do it now! The pork is so tender, am reserving stock for a seafood soup in the week……….you won’t believe the flavour!

  2. Sooo good! I think I’d add more water to the broth next time. I used soy…a tad salty BUT still very nice. I used pork belly. Thanks for another amazing recipe!

  3. Tried this last night, total bust. Pork belly overcooked and rubbery when I took it out of there therefore only did 10 mins in oven and then left the sticky sauce in for longer to try to make it actually sticky but that never happened. The broth was way too salty, even the noodles were dry and chewy. It was a bit of a complicated recipe that required many ingredients and ended with just a waste of everything. I followed the recipe to the letter so not sure what others are doing to make is taste so great.

  4. 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.

  5. I made this for the first time last week after looking at the recipe since I brought the book when it first came out. Why oh why did I wait so long?!? Absolutely delicious!!!!!

  6. I don’t eat pork – what meat could I use instead? The comments here tell me I need to make this but I can’t eat pork.

    1. You could use diced beef, duck, chicken…. whatever you like πŸ™‚ you might need to adjust the cooking time for the piece of meat you choose.

      1. Thanks Sian. I hadn’t read the recipe properly – I though it was a while pork belly but I see now that it’s cut up. I’ll give chicken a try,, this recipe sounds so good I have to try it.

    2. I started making this last night and finished it off tonight. I swapped pork for chicken breast, I discovered the following:
      1. Chicken breast takes a lot less time than pork belly to cook (I cooked it less time but I needed to only cook for about a quarter of the time).
      2. It wasn’t that sticky – I’ll have to try again (I am devestated that I have to try again :-).
      3. 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).

  7. Love this it soooo tasty!!!!!! I’m eating some leftover soup that I froze and it defrosted beautifully. Now I have to make it again tomorrow thank you so much Nik definitely a family favourite

  8. Wonderful recipe, full of flavour!!! The whole family loved it, said it was one of the best dishes they have eaten. And I must say the house smelt amazing whilst it was cooking 😊
    Thanks Nik for yet another super tasty recipe!!

  9. I made this tonight and all 5 of us enjoyed it. My 7yr old saying “Yeah, mum has made something l like”. The sauce and the pork were beautiful. It was pretty straight forward to make to. Will be doing it again soon.

  10. This dish is ahhh-mazing! Have cooked it 3 times now and its always perfect! I cant decide which is better – the sticky pork or the broth! We live in china where szechuan and pork belly are plentiful and cheap and this is now my most favourite way to eat it. Tonight i increased the szechuan to a heaped tablespoon and pork belly to just under a kilo. 700g in the basket and a few larger chunks left in the bowl with the broth (reverse, speed slow). That way i had pork pieces to go in the broth as well! So delicious and my boys love it too – thanks for such a wonderful recipe 😊

  11. I’ve made this one at least 5 times now, only issue is there’s none left in the morning! Sometimes the “sticky” part doesnt always come out as sticky but thats just due to my impatience! Definitely worth trying – highly recommend P.S I didnt buy pork belly the last 2 times (too expensive for me), I just brought a roast pork and cut it into chunks

  12. Made this last night …left the rind on .. Was delicious. The entire family loved it (DD10 DH and me)… Think we have around 2 serves left over ( i had to be very strong willed around portion control as could have easily eaten it all) as I saw it was meant for 6 so happy with 5 for such a scrumptious meal. Was very filling too (we didn’t add rice or anything to it and found it very fulfilling). Thank you again for another amazing meal πŸ™‚

  13. 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. The flavours and texture is outstanding!

  14. This meal is not only my most favourite thermomix meal ,it is my top 5 favourite meal EVER ! I can’t believe how easy it is too cook and love the depth of flavour in the broth. I love everything Nik makes but this is truly something special πŸ™‚

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