The last time we went to Grumpy Pig (on a Sunday), there was only the brunch menu. This time, we had the regular menu.  All to ourselves.

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So we ordered the things that we missed very, very much.  Green papaya salad with orange and watermelon, pulled pork summer rolls, and Shanghainese spring rolls.

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I’d been hooked on the summer rolls (stuffed with pork, mushrooms, and cabbage) since last autumn, when I powered through six (by myself) while waiting for Myra and her parents.  When I need to pass the time, there are often food items involved.  Sometimes six of them, even.

After our warm-up, we ordered the barbeque ribs and, my favorite, the pork dumplings.  By we, I mostly mean yours truly.

DSC_0011 DSC_0012 DSC_0015The ribs were interesting – beer-braised, with a cumin-heavy dry rub, then “ghetto-smoked” in some contraction the Grumpy Pig kitchen figured out.  Not bad, actually – the best barbecue ribs I’ve had in Shanghai, for sure.  I could’ve used a more liberal dose of BBQ sauce.

And my favorite pork dumplings were as delicious as ever, overflowing with juicy chunks of pork.  Essentially the opposite to the thin-skinned soup dumplings so popular in Shanghai.  A much-needed boost of pork.

And that’s basically what I look for in life.  Pork.  In its various, amazing, God-given forms.

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