tag:blogger.com,1999:blog-36752534.post1334655321820331845..comments2023-11-05T20:18:59.869+08:00Comments on House of Annie: Recipe for Kalua Pig with CabbageNate @ House of Anniehttp://www.blogger.com/profile/00999631992214200998noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-36752534.post-43288513122689072682009-11-18T21:18:04.677+08:002009-11-18T21:18:04.677+08:00@Blessed Homemaker - I suppose you could just wrap...@Blessed Homemaker - I suppose you could just wrap the pork in foil, then plastic wrap, then more foil, to keep the moisture in.<br /><br />For those without a probe thermometer, the cooking time should be around 3.5 hrs.Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-56788591384129765342009-11-18T10:58:30.897+08:002009-11-18T10:58:30.897+08:00This looks delicious but I haven't got a bakin...This looks delicious but I haven't got a baking bag nor oven thermometer... Will just have to indulge virtually.Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-77930096134209726462009-11-04T20:35:20.329+08:002009-11-04T20:35:20.329+08:00@Carolyn - yes, he was and is a good friend.
@Mrs...@Carolyn - yes, he was and is a good friend.<br /><br />@Mrs L - 3-4 hours. But times vary from roast to roast so that's why I recommend a probe thermometer.<br /><br />@Astra - thank you! Be sure and let us know the results!<br /><br />@FCfD - thanks!Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-58420947277634175262009-11-02T07:16:48.339+08:002009-11-02T07:16:48.339+08:00Sounds and looks amazing!Sounds and looks amazing!French Cooking for Dummieshttp://frenchcookingfordummies.com/noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-19608176384295453112009-11-02T00:34:04.171+08:002009-11-02T00:34:04.171+08:00Hello, Foodbuzz friends! :-) I'm so happy to f...Hello, Foodbuzz friends! :-) I'm so happy to finally visit your beautiful blog! I am SO excited to try this recipe - thank you for explaining it so perfectly with all the awesome photos!Astra Librishttps://www.blogger.com/profile/17875529379234934319noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-75455339822192620252009-10-31T13:30:13.825+08:002009-10-31T13:30:13.825+08:00Approximately how long does the pork take to get t...Approximately how long does the pork take to get to 195 degree temp?Mrs. Lhttp://watkinslynn.typepad.com/pages_pucks_and_pantry/noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-64936584574802565482009-10-31T13:17:37.180+08:002009-10-31T13:17:37.180+08:00That has got to be the world's best groomsman....That has got to be the world's best groomsman. Man,cooking you suckling pork and staying up all night to do it. That's friendship! ;)Carolyn Junghttp://www.foodgal.comnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-62347395719975698162009-10-30T08:09:08.607+08:002009-10-30T08:09:08.607+08:00@J - You can cook the cabbage right away in the ju...@J - You can cook the cabbage right away in the juices. The refrigeration step is to make it easier to remove the fat.<br /><br />@Ram - We use bone-in shoulder.Nate @ House of Anniehttps://www.blogger.com/profile/00999631992214200998noreply@blogger.comtag:blogger.com,1999:blog-36752534.post-24662240063333096682009-10-30T07:52:20.743+08:002009-10-30T07:52:20.743+08:00Your Kalua Pig with Cabbage looks so delicious! I...Your Kalua Pig with Cabbage looks so delicious! I'm sorry, I'm not so familiar with pork shoulder is the 5 lbs. bone-in or without? Thanks.Ramnoreply@blogger.comtag:blogger.com,1999:blog-36752534.post-40677273052025929902009-10-30T07:28:27.324+08:002009-10-30T07:28:27.324+08:00Step #11 is only for those with iron clad self con...Step #11 is only for those with iron clad self control. With the intoxicating aromas filling the house, there's no way we'd be able to wait until the *next day* to eat this! Was this part of the revision, or did I just ignore the original instructions?? =)<br /><br />I've tried Nate & Annie's recipe several times with great results. I appreciate this recipe because it is far less salty than versions found in restaurants/markets, while still maintaining good flavor. Mm-mm good!Anonymoushttps://www.blogger.com/profile/14538991301585033081noreply@blogger.com