New Zealand Hangi (Oven-Style Feast)

Hangi is a celebrated Māori feast traditionally cooked in an earth oven, where food steams slowly with hot stones and earthy aromatics.

This practical home version uses a covered roasting pan to recreate the gentle, moist cooking of hangi with pork, chicken, kūmara, potatoes, carrots, and cabbage.

Seal the roasting pan tightly with foil and its lid so the vegetables steam instead of drying out during the long bake.

Serving Suggestions

Bring the pan to the table and serve family-style with the cooking juices spooned over the meat and vegetables.

Recipe Notes

Leftovers keep refrigerated for up to 3 days. Reheat covered at 325°F / 165°C until hot throughout.

New Zealand Hangi (Oven-Style Feast)

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A home oven-style hangi with tender pork, chicken, kūmara, potatoes, carrots, and cabbage.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 8 servings

Course: Main Course

Cuisine: New Zealand

Calories: 620

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Meat

• 2 lb pork shoulder cut into large chunks
• 1 lb boneless chicken thighs whole
• 2 tbsp neutral oil
• 2 tsp kosher salt
• 1 tsp dried thyme
• 1/2 tsp black pepper ground

Vegetables and steam

• 1 1/2 lb kūmara or sweet potatoes cut into chunks
• 1 lb small potatoes halved
• 4 medium carrots cut into thick pieces
• 1/2 head green cabbage cut into wedges
• 1 large yellow onion quartered
• 1 cup chicken stock

Equipment

• Large covered roasting pan
• Heavy-duty foil
• Chef’s knife
• Small bowl
• Meat thermometer

Method

 

Season and arrange:

1. Heat the oven to 325°F / 165°C. Toss the pork and chicken with the oil, salt, thyme, and pepper.
2. Layer the kūmara, potatoes, carrots, cabbage, and onion in a large roasting pan. Set the pork and chicken on top and pour the stock around the vegetables.

Seal and bake:

1. Cover the pan tightly with heavy-duty foil, then fit the lid over the foil. Bake for 2 hours 15 minutes without opening.
2. Remove the lid and foil carefully. Check that the pork is fork-tender and the chicken reaches 165°F / 74°C. If needed, cover and bake for 15 minutes longer.

Rest and serve:

1. Let the hangi rest uncovered for 10 minutes so the juices settle.
2. Arrange the meat and vegetables on a large serving board, spoon over the pan juices, and serve hot.

Nutrition

Calories: 620kcalCarbohydrates: 47gProtein: 49gFat: 27gSaturated Fat: 9gCholesterol: 145mgSodium: 920mgFiber: 8gSugar: 12g

Notes

• Kūmara is the Māori name commonly used in New Zealand for sweet potato.
• Do not skip the tight foil seal; the trapped steam is what gives this oven version its tender texture.