Girair Goumroian(a.k.a. Jerry) from fat greek. I put braised pork belly and fried crispy pig ears and baby bok choy on the top of pork belly as special addition.The pic shown below is the latest version of china pig, baby bok choy top of pork belly which changed from first china pig when RM upstairs opened. I may put pea shoots instead of baby bok choy for spring.
China pig will stay on the spring menu of RM upstairs. I may change a littl bit, but I think this dish is composed perfectly balanced, so nothing gonna change dramatically. For next I have the idea of "China Duck", hopefully I gonna do the dish in Spain later this year! Also I'm on the production of the dish called "French Rabbit", as well....
Before finish talking about china pig, one thing... I think Chinese cusine have the longet history in the cuisine and have also diverse styles. I think in china, their quality of the produces (fishes, meat and veges) are really bad, but they have a historic techniques to extract the full flavors from ingredients such as dry scallop, dry shrimp, oyster sauce and others. In next 5 years, I definely spend least one year in China, probably Hong Kong or Shanghai to learn the techniques from ground mother of Asian cuisine!!
