Khau Yuk is a Hakka dish you will find at kopitiams and Chinese restaurants across Malaysia, especially in communities with strong Hakka roots. The dish is pork belly braised low and slow with either mui choy (preserved mustard greens) or nam yue (red fermented bean curd), sometimes with fried taro layered in between. The result is pork belly so soft the fat practically dissolves when you eat it. That melt-in-your-mouth texture is exactly why 100g of the pork belly alone clocks in at 395 calories. The mui choy adds almost nothing calorie-wise at just 18 calories per 60g, but the braising sauce and absorbed oil contribute another 77 calories. So 490 calories for a serving is a reasonable ballpark, though be honest: this is a genuine estimate. Hard nutritional data for home-style Hakka dishes like this is thin, and fat content can swing quite a bit depending on how thick the belly slices are and how generously the cook ladles on the gravy.
The biggest variable here is portion size and how much gravy you take. Khau Yuk is not a lean protein situation, full stop. If you are counting calories, the practical move is to eat one or two slices instead of three or four, which cuts you from 490 calories down to roughly 250 to 300 calories. Skip the extra ladle of braising sauce too, that alone saves you maybe 30 to 40 calories per tablespoon of oil-rich gravy. The taro version (wu tau kau yuk) jumps to around 640 calories because deep-fried taro absorbs a lot of oil, so if you are watching numbers, stick to the mui choy version. Pair it with plain steamed rice rather than claypot or fried rice to keep the overall meal from blowing out your deficit for the day.