'hot pot' on Serious Eats

Slurped: A Broth to Treasure at Mister Hotpot

The are two broths at Mister Hotpot: a spicy one with lots of chili peppers, Sichuan peppercorns, what have you, and a not-spicy one. You can order one broth for your meal or split the pot and get both. While the spicy broth is perfectly fine, it's that non-spicy "special broth," made with pork bones and various spices—cinnamon, star anise, and a more esoteric Chinese spice called cai guo, that will outperform most. It is the most important thing about Mister Hotpot, this broth of theirs. More

Hakata Tonton: In Praise of Pork Foot

A few years back, Fergus Henderson of London's St. John restaurant introduced the glory of sticky, rich, pig's foot broth to the masses (see Henderson's recipe for "Trotter Gear" in the delightful The Whole Beast: Nose to Tail Eating). Chef/owner Himi Okajima of Hakata Tonton in the West Village agrees with Henderson's unbridled love of trotters—so much so that he's built an entire restaurant out of it. Nearly every item on the menu (save for dessert) features tonsoku broth, or collagen-rich nuggets of braised foot. More

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