Chongqing Spicy Hot Pot with Tofu and Pork Belly
A vibrant and numbing Chongqing style hot pot featuring tender pork belly and silky tofu in a spicy, aromatic broth. This chinese-inspired beef ready in about 40 minutes pairs pork belly, silken tofu, dried chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g, thinly sliced pork belly
- 200g, cut into 1-inch cubes silken tofu
- 20 pieces dried chili peppers
- 2 tbsp Sichuan peppercorns
- 1-inch piece, sliced ginger
- 5 cloves, smashed garlic cloves
- 3 tbsp doubanjiang (fermented broad bean paste)
- 6 cups chicken broth
- 3 stalks, chopped green onions
- 3 tbsp vegetable oil
- 2 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 1 tsp sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 20 dried chili peppers, 2 tbsp Sichuan peppercorns, 1-inch sliced ginger, and 5 smashed garlic cloves. Stir-fry for 2 minutes until fragrant and the oil turns red.
- Step 2: Stir in 3 tbsp doubanjiang and cook for 1 minute until the paste releases its aroma.
- Step 3: Pour in 6 cups chicken broth, 2 tbsp Chinese cooking wine, 1 tbsp soy sauce, and 1 tsp sugar. Bring to a boil, then reduce to a simmer for 10 minutes to deepen the broth flavor.
- Step 4: Add 300g thinly sliced pork belly and cook in the simmering broth for 5 minutes until just tender.
- Step 5: Gently add 200g cubed silken tofu and simmer for another 3 minutes.
- Step 6: Garnish with 3 chopped green onions and serve hot, ideally with steamed rice or noodles on the side.
Frequently asked questions
How long does Chongqing Spicy Hot Pot with Tofu and Pork Belly take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chongqing Spicy Hot Pot with Tofu and Pork Belly?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork belly from drying out.
Can I substitute ingredients in Chongqing Spicy Hot Pot with Tofu and Pork Belly?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chongqing Spicy Hot Pot with Tofu and Pork Belly for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chongqing Spicy Hot Pot with Tofu and Pork Belly?
Chinese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
