![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gpXB7n7Ud91U6_pbdU2FrSTrOkRQUNH9pctAhi7-GgzabFDtzzWhVplUK0HcUNz0dn_gvRn_cWNB0ZGg1j8LyOQLCAJGsdxCf2sCL-D9LOhMDrbt202PTlwjauauleYEU4-0_KYgHjXZ/s1600/DSC00013.jpg)
If you have been following my blog, you will know that I have done a few posts on Sio Bak, Siew Yoke or Cantonese Roast Pork.
I have even claimed that I have perfected the techniques.
Not quite.
- There has been times when the skin won't crisped. This is especially so when I have pricked the skin, using some forks.
- There has been times when I decided not to prick the skin. The skin was crisped, but only partially. The inner skin can be chewy.