Hāngī (Māori Earth Oven Feast, Home Oven Method)
In short: Pork, chicken, kūmara, potato and pumpkin steamed in a sealed pan, a home-oven way to enjoy the soft, savory flavors of a hāngī feast. It takes about 4 h 15 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 3 h 30 min
- Resting
- 20 min
- Total
- 4 h 15 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 665 kcal
The hāngī is the Māori way of cooking a feast in an earth oven, with food steamed over hot stones for hours. It is made for gatherings such as weddings, birthdays and tangihanga (funeral gatherings), and the work is shared by the whole group. This home version steams pork, chicken, kūmara, potato and pumpkin in a sealed pan in the oven. It is a different experience from the real pit, but it gives the same soft, savory, steamed results.
Instructions
- Heat the oven to 160°C (325°F). Rub the pork and chicken with the salt and pepper.
- Line a large, deep roasting pan, about 30 x 40 cm (12 x 16 in) and 8 cm (3 in) deep, with two overlapping sheets of foil, leaving a wide overhang on every side.
- Lay the pork and chicken in the pan and scatter the onion over them. Pile the kūmara, potatoes and pumpkin on top, then the cabbage wedges. Pour 125 ml (1/2 cup) water around the edges.
- Cover the vegetables with the whole outer cabbage leaves, then a sheet of baking paper that you have wetted and wrung out. Fold the foil overhang over the top and crimp it tightly so no steam can escape.
- Roast for 3 to 3 1/2 hours without opening, until the pork is fork-tender and the chicken reaches at least 74°C (165°F).
- Rest the sealed pan for 20 minutes. Open it carefully, away from your face, to release the steam.
- Serve the meat and vegetables straight from the pan with the juices spooned over.
Tips
- Seal the foil with double folds and keep the oven closed for the first 3 hours. The trapped steam does the cooking, and every peek lets it out.
- Use pork shoulder and chicken thighs, which stay moist through long cooking. For a hint of smoke, rub a few drops of liquid smoke into the salt used on the pork.
Questions and answers
Can I make a hāngī in a home oven?
A sealed, steaming pan gives the soft, savory result, though not the smoke and earth flavor of a real pit. It is a practical option for a family meal.
What do you serve with hāngī?
Bread and herb stuffing are common sides, and steamed pudding or trifle often follows. Cold leftover meat is good in sandwiches the next day.
How long do hāngī leftovers keep?
Cool them within 2 hours and refrigerate for up to 3 days. Reheat until steaming hot all the way through.
How long does it take to make Hāngī (Māori Earth Oven Feast, Home Oven Method)?
About 4 h 15 min in total: 45 min of preparation and 3 h 30 min of cooking.
How many calories are in Hāngī (Māori Earth Oven Feast, Home Oven Method)?
About 665 kcal per serving, with 54 g of protein, 45 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 665 kcal |
|---|---|
| Protein | 54 g |
| Carbohydrates | 45 g |
| Fat | 30 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
