A must order dish at Hainanese restaurants because it determines how good they are at doing one of their traditional dishes. The pork was lean yet not tough, it was nicely marinated, and we could eat it on its own without the sauce, it was crispy on the outside yet not overcooked, the flesh was pinkish, and it was cleanly cut into evenly thick strips of about 1cm width.

The sauce was a cooked tomato sauce with some garlic. An old Hainanese chef told me that the original sauce was a brown sauce because this dish was originally made for those working for the Ang MOHs and British officers in Singapore but with time it changed to a tomato sauce which is what locals prefer.