The hot pot restaurant uses which part of pork? In hot pot restaurants, the most popular parts used are “Pork Belly” or “Thick Pork Belly,” “Pork Collar” and “Pork loin”. Each restaurant has its unique recipe for preparing pork, which sets them apart.

Apart from the highlighted pork parts in hot pot restaurants, internal organs of pork are also essential and commonly ordered by customers, such as pork liver and intestines.

The utmost consideration for hot pot restaurants is cleanliness, safety, and the use of high-quality fresh ingredients. This ensures customer satisfaction and aligns with Thai-Hokkaido’s commitment to maintaining standards and providing safe and pleasing products for customers and partners.