This shop's char siu uses carefully selected, well-balanced pork belly. It's finished tender and juicy, while still keeping a satisfying bite. A refined, deep umami that melts in your mouth — this isn't just a ramen topping, it's a dish in its own right.

One distinctive feature of this char siu is the use of olive oil during cooking. A fragrant, pure oil is swirled into the wok and seared thoroughly over high heat. Beyond neutralizing any gamey pork smell, olive oil surprisingly pairs well with soy sauce, playing a key role in building a deep, complex flavor.

Another major feature is that wine is added to the marinade the meat soaks in. Over the 15 hours it marinates, the wine-based marinade, the olive oil used for searing, and the meat's own juices all mingle together, creating a refined gravy sauce layered with umami.

At the restaurant, once the char siu is ready, it's wrapped in plastic wrap and steamed for about 10 minutes before being served to customers. Reheating it the same way at home will give you the best results too.

Delicious on its own, this char siu also works in countless ways. Beyond ramen and fried rice, it pairs beautifully with Western dishes like carbonara or omelets. It's also recommended in simmered daikon or nikujaga (meat and potato stew). Try swapping it in for bacon, and you'll discover a whole new kind of deliciousness — well worth trying.