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New Zealand hangi-style feast with tender pork, chicken, kūmara, potatoes, carrots, and cabbage on a serving board.

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
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Main Course
Cuisine: New Zealand
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.