Roast Pork Shoulder with Ginger and Garlic

These days, I generally stick to chicken for my protein. That, though, is not a hard and fast rule. Now and again, particularly if I am out to eat, I will throw down on a juicy hamburger.

Every once in a while, my inner ethnic groups start clamoring for something a little more substantial than chicken. And even more rarely they start squealing like a pig to get their point across.

That happened today on the way back from the gym.

One of the reasons, among many, that I love New York is that there are still things such as butcher shops readily available in almost every neighborhood. It just so happens that my landlord is also a butcher, and his butcher shop is about a half a block away from my apartment. If you are in Midtown and looking for a great butcher, check out Sonny's Meat Market on 52nd and 10th Avenue.

I swung through today and found Sonny himself behind the butcher block. I requested a pork roast, and he brought out a beautiful pork shoulder. Sonny's is one of those great places that will slice and dice the meat just the way you want it. Sonny asked if I wanted the roast with slices in it for stuffing, and I said heck yeah!

Once I got the roast upstairs, I was in anticipatory heaven. Here's what I whipped up.

Roast Pork Shoulder with Ginger and Garlic

1 medium sized pork shoulder
8 cloves garlic sliced
1 medium size piece of ginger sliced
2 jalapenos sliced
1 bunch scallions diced
1/2 cup soy sauce

If you get your pork shoulder from the butcher, ask your butcher to slice the bottom of the roast and also to make slits into the top of the roast. Make sure the cuts on the top of the roast are deep and wide, as you will be stuffing the slits.

If you buy your shoulder at the grocer, the first thing you will want to do is make a series of slits both lengthwise and width wise on the bottom. Basically, you are going to cut into the skin and make a series of cuts that makes the bottom look like a crazy tic tac toe board.

Then, on the top, make a number of deep slits/punctures throughout the roast.

Pre-heat the oven to 400 degrees.

Once you have the roast slit up, take your garlic, ginger, scallions, and jalapenos and stuff the hell out of the roast. Make sure to put some of each into each slit on the top of the roast.

Then, once you have the roast impregnated with goodness, place the roast in a roasting pan. Then pour the soy sauce over the roast. Then, cover the roast either with the lid to a good roasting pan or with tin foil.

Place the roast in the oven and bake it for 2 to 3 hours or until cooked all the way through.

This roast will blow your mind. A good sized pork shoulder will run you about $10 and you can feed 8-10 people easily.

Basil and Garlic Turkey Burger

So tonight, I was in the mood for a burger. Since I have been paying homage at the altar of the Gym Bunny Gods, I have been trying to stay far far away from red meat. I found, long ago, that turkey burgers are just as satisfying when the Burger Craving comes over me.

On our way home from our barber Marcello aka Butterfly Kisses tonight, we swung by Westerly's where David picked up some mac and cheese, and then we headed to Gristede's where I grabbed some turkey burger and locally grown fresh green beans.

Lemme tell ya...once we got home...it was already 8, and I was starving. I had eaten my lunch right around 1pm, and I was ready to snatch off one of David's legs, throw some salt on it, and call it a Jeffrey Damer Cook Out.

Instead, I made this:

Basil and Garlic Turkey Burger

1 lb Ground Lean Turkey
4 Cloves Garlic Minced
8 Fresh Basil leaves minced
1 Jalapeno diced
2 tbsp Sri Racha Sauce or Tabasco Sauce
1 tbsp butter

In a large mixing bowl, mix together all the ingredients except the butter. Make three or four patties from the mixture and set aside.

In a large frying pan, melt the butter over medium high heat. Add the burgers to the pan. Cook thoroughly...this is turkey and not beef...do NOT eat it undercooked.

Serve on a bun with a side of steamed vegetables or, as I prefer it, serve it without a bun with a side of steamed veggies and jasmine rice.

This is a great, lean meal that is very filling and damn delicious. I spent a grand total (with the green beans) of $6 at the store tonight. You can easily feed a family of four, with this recipe, for $5-$8.

Garlic Pork Soup

So, yesterday, I decided to experiment with pork, again. And I ended up with a lip smacking soup that will fill you up and leave you wishing you had an extra stomach.

Garlic/Ginger Pork Soup

3-4 pork chops with bone
1 large red bell pepper
1 large carrot
4 large red potatoes
4-6 cloves of garlic minced
1/4 cup cilantro diced
1 jalapeno
2-3 chicken boullion cubes (or if you want to get really fun...used 2 tsb Better than Boullion....though one jar will cost you $9)
1 tsp seasoning salt
4-5 diced scallions
1/2 tsp salt
20-30 pieces of fresh okra
1 tsb minced ginger root
1/2 cup minced fresh basil
1 large shallot minced (optional)


Begin by taking a medium to large sized sauce pot, place the pork chops into the pot and sprinkle the pork chops with the seasoning salt and salt. Fill with water and slowly simmer the pork chops over medium high heat for two hours. Make sure to check the pork chops regularly and continue to add water to the point to make sure that the chops remain covered with liquid. This will create a rich, clear broth. Once the pork chops have been cooked thoroughly and allowed to simmer, remove the chops from the pot, remove the meat from the bones, and discard the bones. With a large kitchen knife, dice the pork meat into munchable pieces, and return to the pot. Add to the pot the remaining ingredients (potatoes, chopped into bite sized pieces; cilantro; diced jalapeno; garlic; bouillon cubes; carrot, also cut into bite sized pieces, okra cut into little circles and red pepper). Allow the soup to simmer for an hour. Remove from heat, and serve it up.

This soup is fantastic, and will easily feed a family of four for a couple of meals. The total cost for this meal, depending on where you are, will be roughly $10.