Traditional Maori Hangi
Ingredients
- 0.5 kgLamb shoulder (whole)
- 0.5 kgPork shoulder blade (large cubes)
- 2 pcChicken leg (skin-on)
- 0.5 kgSweet potato (large chunks)
- 0.5 kgPotato (peeled and halved)
- 250 gCarrot (large batons)
- 0.5 pcWhite cabbage (wedges)
- 1 tbspGray sea salt
- 0.5 tbspBlack pepper ground
- 2 pcRosemary (fresh sprigs)
- 2 pcThyme (fresh sprigs)
- 100 gManuka wood chips (soaked for 30 minutes)
Method
Meat that falls off the bone, infused with earthy and smoky aromas. Vegetables are tender, almost candied in the meat juices after a long, smothered slow-cook.
- 1
Vigorously rub the lamb shoulder, pork neck, and chicken thighs with the grey sea salt and ground black pepper. The meat must be well seasoned to withstand the long cooking process.
- 2
Peel the sweet potatoes, potatoes, and carrots. Cut them into large rustic chunks. Cut the white cabbage into large wedges. The vegetables must remain bulky so they don't turn into mash.
- 3
Place the soaked Manuka wood chips at the bottom of a large deep baking dish or cast iron pot, ideally wrapped in perforated aluminum foil. Arrange the meats on top. Add the rosemary and thyme sprigs. Cover with layers of vegetables, finishing with the cabbage which will act as protection.
- 4
Cover tightly. Bake at 120°C (250°F). The moisture from the vegetables and the fat from the meat will create a natural steam infused by the Manuka wood. After 6 hours, the meat should fall apart at the simple pressure of a fork.
Frequently asked questions
How do you get this dish right?
- To simulate the earth oven taste, you can add a drop of liquid smoke or use smoked salt.
- Sealing is key: if your lid isn't perfectly tight, seal the edges with a paste of flour and water.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Flavors are even more concentrated the next day after gentle reheating.
