It all started with Momofuku's Bo Ssam Recipe, which I made with a 6.5 pound pork shoulder on a Monday (my Sunday). I served it as the recipe called for with the ginger-scallion sauce, store-bought Kimchi, white rice, and lettuce, minus the Ssam sauce and oysters. Delicious - salty and sweet, tender and crispy.
On Wednesday, we had Tuesday's ragù served over polenta.
On Thursday, we had a bowl of leftover morsels - the last of the ragù from Tuesday, the last of the rice from Monday, and polenta from Wednesday. I added some roasted vegetables and a poached egg to each bowl. Dinners like this are my favorite - lots of great tastes that compliment one another in one place.
On Friday, I used more of the shredded pork in an adaptation of this recipe***, in which I substituted leeks for onions and kale for arugula. Perfect dinner on a cold, rainy night.
On Saturday, Barry and I brought Friday's dinner leftovers to work for lunch. I liked Friday's dinner, I loved Saturday's leftovers.
On Saturday night, I served the last of the pork with barbecue sauce.
A week's worth of meals from Monday's pork shoulder. Definitely not as healthy as a week's worth of meals based on an oven full of vegetables, but it was all so damn good.
*I cut the salt and sugar in the brine by almost half, and I line my roasting pan with tinfoil before putting the pork shoulder in it.
**The recipe is for an Italian dish. Tournesol is a French restaurant. Just wanna be clear.
***A cup of heavy whipping cream for an at-home, weeknight meal freaks me out. I used about half a cup.