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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
Course: Dinner
Cuisine: Asian
Servings: 6
Calories: 655kcal
Author: Skinnymixers


  • 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


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


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


Calories: 655kcal | Carbohydrates: 41g | Protein: 17.5g | Fat: 46.8g | Saturated Fat: 17.8g | Sodium: 2160mg | Sugar: 10.3g