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From the Burpple community

The only challenge with sio bak is getting the skin crispy enough. You really want it to be really brittle. I am glad that Tong Tong has maintained its standard thus far – it’s super crispy, dry and tastes like biscuit. You can literally hear the crackling sound when you bite the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. 

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