COPPER🇳🇿 New Zealand
Hangi recipe
Experience the authentic taste of New Zealand's Hangi!
Ingredients
- 1 whole chicken
- 500 g pork shoulder
- 500 g kumara
- 500 g potatoes
- 1 cabbage
- 1000 ml water
- 1 tbsp salt
- 1 tsp pepper
How to make Hangi
- Dig a pit in the ground to prepare for cooking the Hangi.
- Heat stones over a fire until they are glowing red, this takes about 30 minutes.
- Season the whole chicken and pork shoulder generously with 1 teaspoon of salt and 1 teaspoon of pepper each before cooking.
- Chop the kumara, and potatoes, and slice the cabbage into manageable pieces.
- Place the seasoned meat along with the chopped kumara, potatoes, and cabbage in a basket or on a plate.
- Once stones are ready, layer them over the meat and cover everything with large leaves.
- Pour about 2 cups of water over the stones to generate steam, ensuring it's evenly distributed.
- Seal the pit tightly with soil to trap heat and steam inside.
- Cook the meat and vegetables for approximately 4 hours until everything is tender and fully cooked.
- Carefully uncover the pit after 4 hours, allowing steam to escape before serving.
- Plate the tender meat and vegetables for serving, enjoying the earthy flavors.
What is Hangi?
Hangi is a traditional dish from New Zealand, steamed, and takes about 240 minutes from start to finish. It is built around pork shoulder, kumara and potatoes. The recipe below uses 8 ingredients and is written out step by step.
How long does Hangi take?
At 240 minutes it is slower than 98% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on pork shoulder. The method runs to 11 steps, the longest being 30 minutes.
Any tips for making Hangi?
Ensure stones are very hot for the best flavor infusion.
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