Hāngī

Ingredients

• 4 lbs pork shoulder or lamb
• 1 whole chicken, jointed
• 6 kumara (sweet potatoes), peeled
• 6 potatoes, peeled
• 1 small pumpkin, cut into wedges
• 2 cabbages, halved
• Salt and pepper, to taste
• Chicken wire and clean cloth sacks (traditional method)

Instructions

1. 1Dig a pit and build a large fire over river stones, letting it burn down until the stones are white-hot, about 2-3 hours.
2. 2Season the meats generously with salt and pepper and wrap the meat and vegetables separately in cloth sacks or foil.
3. 3Carefully lower the wrapped meat onto the hot stones in the pit, followed by the vegetables on top.
4. 4Cover everything with wet cloth sacks, then a layer of soil, sealing in the steam completely.
5. 5Leave the hāngī to cook undisturbed for 3-4 hours.
6. 6Carefully uncover the pit, lift out the food, and unwrap.
7. 7Serve the smoky, tender meat and vegetables together on a large platter.

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