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It’s a slow-roasted pork they make days in advance so it just falls apart, and they serve it with plantains.

And yet there appears to be no specific monitoring or testing of pork processing or swine-raising facilities at all.

My go-to order is always General Tso's chicken, pork fried rice, and an egg roll—but I also always try their specialty, whatever it is.

Inside, Tony Fukukawa was about to dig into a bánh mì and slices of grilled pork when I sat down to talk with him.

But it was the fried Wagyu and pork dumplings that stood out most to me.