Oven-Steamed Hangi

Ingredients

• 3 lbs pork shoulder or lamb leg, cut into large chunks
• 1 whole chicken, jointed into pieces
• 6 kumara (or sweet potatoes), peeled and halved
• 6 potatoes, halved
• 1 small pumpkin or squash, cut into wedges
• 4 carrots, cut into large chunks
• 1 large cabbage, cut into wedges
• 1 cup chicken or vegetable stock
• Salt and black pepper
• 2 tsp smoked paprika, optional

Before you cook

• Cut the pork or lamb into large chunks and joint the chicken into pieces.
• Peel and halve the kumara and potatoes.
• Cut the pumpkin into wedges and the carrots into large chunks.
• Cut the cabbage into wedges.
• Season all the meat generously with salt, pepper and the smoked paprika if using.
• Line a large roasting pan with two overlapping sheets of heavy-duty foil, leaving plenty of overhang on all sides.

Steps

1. Preheat the oven to 300°F.
2. Lay the cabbage wedges over the base of the foil-lined roasting pan.
3. Arrange the meat pieces on top of the cabbage.
4. Pack the kumara, potatoes, pumpkin and carrots around and over the meat.
5. Pour the stock evenly over everything.
6. Fold the foil up and over the top, sealing it tightly on all sides so no steam can escape.
7. Cover the pan with a lid or another layer of foil for extra insulation.
8. Place the pan in the oven and cook for 3.5 to 4 hours without opening the oven door.
9. Check that the meat is fall-apart tender and the vegetables are cooked through before unwrapping.
10. Carefully peel back the foil, letting the steam escape away from your face.
11. Transfer the meat and vegetables to a large platter to serve family-style.