Chongqing Spicy Hot Pot with Tofu and Pork Belly

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant and numbing Chongqing style hot pot featuring tender pork belly and silky tofu in a spicy, aromatic broth. This Chinese-inspired beef recipe, 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.

Prep: 15 min Cook: 25 min Serves 4 Chinese cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.