Was intrigued at this option at first (char siew in a bar?) but glad I chose it. The iberico pork was sous vide for 18 hours, and this paid off with the pork being both tender, but able to develop the deep braising flavours from long cooking. Although not specifically for this, the garlic/gingerin oil was very aromatic (would be nicer if it packed a slight pungence, thought the flavour was too rounded). The pork was too burnt at some places, but I understand some people like that so I wouldnt call it a mistake. Overall very strong dish!