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Hāngī-style roast
Oven-steamed roast pork and vegetables
Kai hāngī at home: pork, chicken and root vegetables steamed slowly together in the oven
A true hāngī is cooked by Māori communities across Aotearoa New Zealand in a pit lined with stones heated in a wood fire, with baskets of meat and vegetables covered with damp cloths and earth and left for hours; it is made for tangihanga (funerals), weddings, marae gatherings and fundraisers, and the skill is passed down through whānau. An oven can't reproduce that earthy, smoky steam, and this recipe does not claim to. It borrows the idea: pork, chicken, kūmara, pumpkin and potato packed tightly, covered and steamed for hours until everything is meltingly soft. It contains pork. The mistake to avoid is loose foil; if steam escapes, the meat dries out instead of steaming. Chef's tip: sit the meat on top of the vegetables so its juices drip down and season them.
- Total time
- 225 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the vegetables
- ½ green cabbageleaves separated
- 1 ¾ lb kūmara (sweet potato)peeled, in large chunks
- 1 ⅓ lb potatoespeeled, in large chunks
- 1 ⅓ lb pumpkin or butternut squashskin on, in large wedges
For the meat
- 2 ¼ lb boneless pork shoulderin 4 large pieces
- 6 chicken thighs, bone in, skin onabout 1 kg
- 2 tbsp vegetable oil
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp smoked sea salt (optional)for a hint of smoke
For steaming
- 1 cup water
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Method
0/7 doneStep 1: Heat the oven to 325°F (275°F fan). Line the bottom and sides of a large, deep roasting tin with ½ green cabbage leaves, like a basket.
Step 2: Pack 1 ¾ lb kūmara (sweet potato), 1 ⅓ lb potatoes and 1 ⅓ lb pumpkin or butternut squash into the tin in a snug layer.
Step 3: Rub 2 ¼ lb boneless pork shoulder and 6 chicken thighs, bone in, skin on with 2 tbsp vegetable oil, 2 tsp salt, 1 tsp ground black pepper and 1 tsp smoked sea salt if using. Lay the meat on top of the vegetables, skin side up. Wash your hands and board after handling raw meat.
Step 4: Pour 1 cup water into a corner of the tin. Cover with a sheet of wet baking paper pressed down onto the food, then two layers of foil, crimped very tightly round the edges so no steam can escape.
Step 5: Steam-roast for 3 hours without opening. The pork should be soft enough to pull apart with a fork, and the vegetables completely tender.
180 minStep 6: Check the meat: chicken must reach 165°F next to the bone with clear juices, and the pork well above 160°F. If either needs longer, re-cover and cook for 15 minutes more.
15 minStep 7: Rest, still covered, for 15 minutes. Serve the meat pulled into large pieces with the vegetables and the juices from the tin. Cool leftovers within 2 hours and keep in the fridge for 3 days.
15 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 42 g
- Fat
- 25 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hāngī-style roast take?
- About 225 minutes in total: 30 minutes to prepare and 195 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of green cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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