Hāngī style roast
Hāngī style roast, from above
Non vegAotearoa New Zealand

Hāngī style roast

Pork, lamb, chicken and kūmara steamed low and slow in one tray. A hāngī feast without the pit.

240 minTime
51 gProtein each
mildSpice
The earth oven2 chapters · 1 min read

Make it your way

Grandma's wayMeat and vegetables steamed together, earth oven style.
The original
773kcalsame
51 gproteinsame
6 gfibresame
240minutessame

Hāngī style roast.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Pork800 g shoulder, in large pieces
Lamb (lamb or tender mutton)700 g lamb, in large pieces
Chicken, curry cut (bone in chicken, small pieces)1 kg, in pieces
Sweet potato800 g kūmara
Potato800 g
Pumpkin800 g, in wedges
Cabbage½ head, leaves for lining
White bread6 slices, for stuffing
Butter3 tbsp
Onion1, chopped
Dried mixed herbs (italian seasoning)1 tsp
Liquid smoke2 tsp
Water1 cup
Saltto taste

Method

4 steps
  1. 1Make stuffing: mix torn bread with melted butter, onion, herbs and salt, and wrap in foil.
  2. 2Line a deep roasting tray with cabbage leaves. Season the meats with salt and lay them in.
  3. 3Pile the vegetables and stuffing parcel on top. Mix the liquid smoke into the water and pour around.
  4. 4Cover very tightly with a double layer of foil and cook at 160°C for 3 1/2 hours.
Serve it like this

Lift the meat and vegetables onto a big platter, scatter stuffing and serve with gravy and steamed puddings.

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Make it a meal

What goes with Hāngī style roast: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rēwena bread120 min
Bread or rice Methi thepla40 min
With a main Māori boil up150 min
With a main Roast lamb with rosemary and garlic150 min
On the side Avial35 min
On the side Bagara baingan50 min
To drink Sol kadhi40 min
Something sweet Pavlova120 min
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