Flagged as a new item on the menu, we couldn't stop ourselves from ordering a portion to share. Turned out to be quite a tasty dish although it wasn't pork knuckles they'd used. Instead, we found ourselves picking up chunks of "sam cham bak" or three-layered pork belly from the claypot. Nonetheless, the flavourful meat was very tender with all the fatty bits rendered to mouth-sticking level. As for those light coloured strips you see on top, my guess was they're dried cuttlefish or something of that nature. An interesting addition although I didn't think it was necessary.