醤油
In Malaysia, it is often served with strips of fried dough called "you char kway" (). Soy sauce (usually light soy sauce, but dark soy sauce is also offered sometimes) is preferred as a condiment, with which chopped chilli padi and minced garlic is taken together. Tea of various kinds, for example the Tieguanyin () variety which is popular in the Klang Valley area of Malaysia, is also usually served in the belief that it dilutes or dissolves the copious amount of fat consumed in this pork-laden dish.