Bak Tau Yu or braised soy sauce pork is truly the simplest yet deliciously flavorful dish all Nyonya families can relate to. An original Nyonya style bak tau yu my late Mom used to cook is where the pork is simmered in water with light soy sauce (tau yu cair), thick dark caramel sauce (tau yu pekat) and with some white or palm sugar added in at the end after the meat has tenderized. The other version is where a few cloves of garlic are smashed and chopped, sauteed with cooking oil before the meat, water and sauces are added in. I love garlic! So, I've cooked it here based on the latter version. And I used sweet sauce (kicap manis) instead of sugar. Pork belly is the preferred part of the meat used for bak tau yu as there's nothing more comforting than when a piece of fatty meat converge and melt in the mouth. This is when you will momentarily forget about all the ill effects of saturated fats. And clogged arteries don't exist in your vocab.