Recent content by Cookery

Thanks for everybody's thoughts. It allowed me to use some of the ideas here but also find a recipe online that incorporated those ideas. I mostly used the recipe at this link...

Surrey, Canada, actually :) Right next to Vancouver.

Thanks. Great replies from everyone. If I go this way at 250, a couple of questions: 1. Was looking a recipe and it had the roast on a wire rack. Is that ok? 2. Also, was going to put potatoes carrots and onions underneath with some apple juice. If I do this, when should the vegetables go...

Sorry, I don't know how to do smoking. Is it shoulder then? Can I roast it in the oven?

Hi, all. Hoping for some help. My wife got offered different pork cuts at work as a donation to staff. She took a 3 kg (6.6 lb) item. The outside is labelled "Pork - rolled roast." I was going to cook it this week and was looking up recipes but when I looked, it seemed rolled pork could mean...

I cut it into two pieces and am cooking at 225 for 6 hours. 1 hour in now. Should I turn it up, down? What do you think?

Sorry, already wrapped up in the oven. I would say an inch thick is very close. And then 11 x11 inches square. I measured the square.

Maybe around an inch thick or so?

Well, I'm cooking. Cut it into two 2 lb. pieces and I am going to roast it at 225 F for 6 hours, then check. Seems like an acceptable middle ground. If anyone sees the post in the next 6 hours and thinks a change is needed, there is still time :smile: Thanks for all the suggestions. I'll...

Below my comments are what was was on his site - foodwishes But maybe he meant one 1/2 pound pork belly. Instead of 1 1/2 pounds. What do you think? Ingredients for 6 appetizer-sized portions : 1 1/2 pound pork belly, skin removed season generously with salt, pepper, and smoked...

Perfect. Will 6 hours likely be enough? Also, is it all right to stick a thermometer through the foil to check for 145 and just keep going if it is not ready?

Yes, except for they made a mistake in that version. It is 1 1/2 lbs, not 1/2 lb. But yes, that is the recipe. Thanks for looking.

If someone could look at the recipe and let me know if it is possible for me to make with this piece of meat or if I should just try something else. The pork belly piece I have is about 11 inches square btw.

I wanted to try this one. https://foodwishes.blogspot.com/2014/10/crispy-pork-belly-with-celery-root.html

Not disagreeing, but my question is, if it is just a large piece of pork belly but the same thickness, wouldn't the cooking time be the same? And, is pork belly a specific thickness or are there some thicker ones?