Even at 8pm at night, the roasted pork belly skin retained its crackling crispness, punctuating each bite with a distinctive pepperish-saltiness. But given that the meat slabs had been out in the open for hours, there was a certain dryness to it which compromised the integrity of the pork belly (see how it's disintegrating) - and hence, the overall experience. Nothing that couldn't be remedied by the twin Band-Aid of Chinese cuisine - chilli and gravy - but it definitely pays to be early with this stall.
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