Pro tip: Marinade in a zip lock bag (if the meat is small enough) then you can get the air out and have full marinade contact, no flipping required.

Wow, I've been cooking for a long time and I've never seen this method. Not so interested in the side dishes but the suspended meat was quite an interesting method. Looked great!!

We just put the meat on the rack above the vegetable tray rather than suspend it, it allows us to baste or glaze the joint of meat. We like to use a mix of soy sauce and oyster sauce with cane sugar, depending on the mood we add 5 spice and some gochujang. You can place a second rack over the rice tray so the meat drips on the vegetables and the meat and vegetable juices fall into the rice or coarse cracked bulgar wheat. We also like to add whole heads of garlic when roasting to get as much use as possable from the oven, most times we will bake bread in the oven while the meat joint is resting as the oven is already pre heated. Depending on the weeks meal planning we will also add chicken legs/thigh/drums to the rack around the joint depending on the free space, by suspending the joint we could add more to the rack, allowing them to cool down and keeping them in the fridge for meals 1-2 days later or lunch boxes whatever. It is all about maximising the use of the energy used by the oven and saving time and the ability to free up rack space appeals to me. Thanks for the idea. Take care, God bless one and all.

Huh! Gotta try this recipe! It looks delicious & I rarely eat meat!! Thanks for sharing!! 👍👍👍

😊 habe es ausprobiert. Es hat mir sehr gut geschmeckt. Alle Zutaten in dem Rezept sind sehr gut aufeinander abgestimmt. Danke für dieses großartige Rezept.

Qué gran idea!!!❤. Gracias😘. Saludos desde Venezuela.

Yummy thanks for sharing your own style and recipe 😊

Where have you been all my life, I mean, really. This is amazing.

Felicitaciones, una receta ESPECTACULAR Y UNICA, la hice fue genial, me ajuste totalmente a la receta y salio fantastica!!!

Simply amazing, I had never seen cooking like this (I have been a chef for 35 years) Thanks for sharing Greetings from Italy 😊

What an interesting way to cook this meal - it looks delicious!

That looks delicious and rather easy too, I'm going to make it! Thank you!

A tip: Use white cotton yarn (make sure it is 100 % cotton, not a blend with polyester. Linen would also be O.K. but no viscose). Or maybe kitchen yarn. Either way: Cook it out in some water. Only then use it. - I consider crocheting some form of "net" (with a small crochet hook, the chains have to be firm or it will have a lot of "give" and extend. It is better the form (width) stays the same. That would be like a hammock for roasts or chicken. - or fish. Basting the meat in the net would be a bit tricky though (which is an issue with fish. The fat meats like chicken and the pork shoulder in this video have enough fat. Then after the cooking process I could wash the net a bit with natural soap, giving it a good rinse (a very good one), then cooking the "hammock" or net out in a bit of water, then drying it - for the next use. That net would have ties that open easily so tying the meat to the wire rack above it would be even easier. The rack would not get dirty at all. This net will get brown (only the sides would be lighter) and have a lot of spots - I could dye it with coffee or tea, so it is brown all over, so it looks neater. Now I am motivated to get a second hand wire rack for my oven ;) The oven was built in in the kitchen and there were baking sheets but no wire rack. I have older ones (from discarded appliances) but unfortunately they all have different dimension, the old ones I have are either too wide or to narrow).

Тоже так делаю, что бы решетку не драить от пригоревшего жира. Только в место верёвки использую омеднённую проволоку для сварочного полуавтомата.

Wow. Your dish looks delicious. Thanks for sharing it. Its mouth watering. I like the dip Version of you. I will try it with a bit of Tabasco and garlic. Cause we like it a bit spicy.

I enjoyed your video and what a fantastic idea cooking beef or meat above so th juices also flavor the rice ingredients below, unique also positive suggestion, thank you for sharing, ide like to try some time

I am shocked at the rudeness of the comments. If you don’t like the video, just click out of it. Better yet, post your own video pointing out the right way, in your opinions, to make this recipe. Or just shut up and click out. I appreciate this person has put herself out there to share with us something that brings her joy. I don’t have to make the recipe exactly, I can change up what doesn’t work for me. Thank you for your hard work, you are appreciated in this household. ❤

Мясо конечно должно получиться супер . А вот насчёт риса сомневаюсь. Там написали в духовку на два часа , для мяса это нормальное время , а вот рис , ему не нужно два часа томиться в духовке, для риса достаточно 15 минут , если рис будет томиться два часа в духовке , там получится не рис а розмазня. В моем доме очень уважают , я его часто готовлю разными способами , но для риса нужно 15 минут максимум 20 минут если кто-то любит рис переваренный. Но за два часа я не знаю что получится из риса .

Saludos desde Chile 🇨🇱 Bendiciones ❤. Gracias por compartir Tus recetas.

I definitely gotta try this recipe. Looks great. 👍👍👍

Complimenti ottima idea❤

Very nice presentation😊

Excelente!!!!! Me parece genial!!!!! Abrazos desde Argentina!!! Me suscribo!! 💪💪💪🙌🙌🙌😎

La proverò senz’altro! Grazie per le idee!

I'm doing this in the smoker. It looks delicious!

Не понял зачем надо было подвешивать мясо на четыре верёвочки вместо того, чтобы просто положить его на восемь проволочек той же решётки???

I didn't expect that the rice is this fluffy after two hours in the oven. It looks very delicious.

Just one question: why you need to hang the meat? It is just simply enough to put it on the grill...

Me encantó! Lo probaré con una bondiola de cerdo. Mil gracias!

Mouth is watering. Looks good and so easy.

Boa Noite Mestre. Admiro muito sua arte. Parabéns. Tmj. Sou do Rio de Janeiro. Campo Grande - zona Oeste.

Looks delicious. Complicated. The music was pleasant. Thank you for posting.

Köszönöm szépen a szuper ajánlatodat, elkészítem!

Tell me what the difference is between putting it on the wire rack, opposed to hanging it. My thinking is nothing at all.

Great recipe. How long should it be baked? And the string is pure cotton enough or do you need kevlar? Thanks, Jan

It's an interesting method. You could also smoke the ham using the water smoking method (water pan in the smoker to have both smoke flavor and keep the meat moist) and cook the rice dish in a normal fashion. I have an electric smoker so this would be a lot easier than trying to hang the ham in the oven. The ham will fall apart if you cook in the smoker long enough, so you have to watch it to catch it earlier if you don't want that.

😂Жареную свиную шейку макать в майонез, в который добавлено сливочное масло? Элегантно)

Это же надо так испоганить свиную шею протыкая, чтобы вытекал сок при запекании и получить сухарь.

Спасибо! отличное диетическое блюдо! Thank you! excellent dietary dish!

Das sieht schon sehr lecker aus. Werde es bei unserem nächsten Menu-Jeudi ausprobieren.

Wow, I am inspired to try this! Quick question, what is cooking cream?

Сливки, майонез, раст.и сливочное масло плюс свинина! Моя печень в шоке!😂

That looks so good I'm so trying to make it this weekend yummy 😋

Un manjar La misma receta con muchas variantes 🥩🍖

Excelente receta!!! Tanto la pulpa de carne de puerco como el arroz y el aderezo con mayonesa se ven deliciosos!!! Gracias por compartir esa receta!!! Felicitaciones!!!

I Have seen many cooking videos. This one is sooo well made, so completely relaxed. I can only congratulate you! Five stars.❤❤❤❤❤

Absolutely outstanding 👌

Will aside from the bell pepper and the mayonnaise dipping sauce that actually looks very good

Okay that looks so yummy!! Question: is cooking cream the same as regular cream? I've never seen "cooking cream"? Please advise. Thank you for sharing.

And it's a big fat yes from me.😊 well done.

Looks very delicious❤

Gracias , me encanto

А на решётке оставить мясо не так же получится?

What a great idea never thought to cook meat that way 🥰

I thinkm I mightbjust give this a go! Very fond of PORK SHOULDER

Brilliant idea !!!!

very good, I made it with red and yellow peppers, delicious

Очень понравилось как в этом рецепте готовится рис.

Po obejrzeniu filmu jestem bardzo głodna 😊❤ Super dziękuję 😍😍😍😍😍

謝謝您!!!😀😀😀

That is a piece of pork scotch fillet/cuberoll! It comes from around the neck and shoulder, and it is the best cut of pork. Nice way to cook it.

What is the difference between it being suspended by string or suspended by wire of the identical diameter, AKA, being on the wire rack?

That looks so good!😊

Шедевр!!! Браво 👏

I love the cooking technique...

What kind of twine was that is that butcher's twine cuz how does it not catch on fire😮😮

Que ricooo! Con que cortes de carne se puede hacer?

Música extraordinaria que hace el vídeo más dulce. Enhorabuena

Se ve demasiado rico, lo haré apenas pueda!

Entré a ver el vídeo porque llamó mi atención la manera de hornear la carne. Creí que era arena lo que pusieron en la bandeja para evitar que la grasa salpique. Es buena la idea. En cuanto al arroz cocinado con crema de leche, nunca lo he probado

Placing your roast on a rack within a 1/2 sheet pan will get the same exact results all the way around your roast. I have tried both and found hanging it from the rack has no benifit over using a rack.

Ой, ребята, это нужно шахтёром быть, чтобы есть такие калорийные блюда. Красиво смотрится, но это масло масляное....

Think I'll have to try this one. Yum 😊

Это несомненно очень вкусно.Ну уж больно замороченный рецепт.Столько всего.

Какая вкуснота наверное...

My goodness that looks scrumptious 👍👍

Привет от България град Перник,ще го пробвам изглежда много вкусно.❤❤❤

Im impressed using the rice as a side dish while also cookingvmeat and juices on the rice hmm smart move have to try it my way

Looks delicious. Right in time for ramadan.

This trick or technique has been used in the Yemen and Oman for generations. A dish called Mandi. They cooked using this technique in open fire in a whole underground.

SÚPER COSINA SÚPER ❤️ LA MÚSICA FELISTACIONES 👏👏👏👏👏👏👏👏👏👏👏👏

Hey, Ich liebte, serr gut - Edir São Paulo - Brasil

Interesting cooking technique! But I had to turn off completely that awful background music. Tried to reduce the volume to a minimum but in vain. That circus clarinet found its way whatever I did. Are all Cookrate - Meat Delish videos like this?

Мясо такой толщины готовить дольше надо 😮

Спасибо, интересные идеи👍

Интересная идея! Но: 1. Меня смущает использование синтетического шнура. Не думаю, что это будет полезно при 160 °C. Проще использовать либо пеньковый шнур, либо просто положить мясо на решетку. Чтобы потом не чистить гриль, необходимо смочить его оливковым маслом. 2. Проткнуть шею свиньи, чтобы сок стекал на рис? Ерунда: влажных добавок в этом рисе и так хватает.

Just put the pork directly on the oven rack, tying it so it hangs is a useless waste of time. Recipe does look interesting though, but I’m not too sure my veins could handle all that delicious pork fat that I’m sure has drenched the rice. Also, rice in the oven at that temp for that long will absolutely not be that perfect and fluffy, especially with all that pork fat dripping into it.

What a special, delicate way of cooking pork neck, with extracting all the goodness from it, to flavour the rice dish too… what an awesome and “innovative” way of achieving an absolute All in One Meal!! Looks so delicious and urging yo try it.. Congratulations!!

🖐отличное блюдо! К мясу уважительное" отношение, впочем как к соусу и рису! ❤

Is that nylon cord? Mmm delicious.

Смотреть лучше на скорости 1,5. Иначе заснете

merci pour ce partage mais vous le cusinez comment basse temerature ou en classique j ai pas trouve la chaleur et le temps pour me faire une idee

Very nice. Thank you.

Entschuldige. Aber so Fleisch zuzubereiten ist völlig sinnlos. Außerdem läuft der gute Fleischsaft aus. Warum nicht einfach auf das Gitter legen? Aber wer weiß? Vielleicht ist das dann ja weniger interessant. Tut mir leid. Aber dafür ist mir gutes Fleisch zu schade. Wir bereiten Schweinsbraten in der guten alten Rein ( Backform ) zu und der Saft ist einmalig gut. MfG.aus Wien.

На решётку проще положить,чем страдать такой ерундой, на нитки привязать.😅

Looks delicious ❤

Выглядит конечно аппетитно! А вот что на самом деле получается большой вопрос. Кто это повторил, отзовитесь?

Just cook it on a rack in a roasting tin same difference

Спасибо большое! Очень интересный рецепт блюда. Лучок аппетитный такой , а готовое мясо увидела - чуть слюной не подавилась... Обязательно попробую приготовить. А на негативные комментарии не обращайте внимания - пишут о вредности те, кто уже раньше навредил своей печени и не могут приготовить такую вкуснятину...

Красота нереальная!