Oven hāngī

Name: Oven hāngī
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Ingredients: 1 kg pork shoulder, in 4 large pieces; 1 kg chicken pieces, skin-on, bone-in thighs and drumsticks; 2 tsp salt; ½ tsp black pepper; 600 g sweet potato, peeled, in large chunks; 600 g pumpkin, skin on, in wedges; 600 g potato, peeled, halved; 300 g cabbage, outer leaves separated; 300 ml water

Non-vegetarian

Hāngī

A home-oven take on the Māori hāngī: pork, chicken, kūmara, pumpkin and potato wrapped and slow-steamed together in one covered dish until meltingly tender. Gentler than an earth oven, without the smoky soil flavour.

Oven hāngī is a New Zealand main course, ready in about 4 hours 10 minutes and made with pork shoulder, chicken pieces, skin-on and sweet potato. It serves 8 and is rated easy to cook.

Start cooking

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Prep: 25 min
Cook: 3 h 30 min
Rest: 15 min
Total: 4 h 10 min
Serves: 8
Level: Easy
Calories: 635

Ingredients

8 servings

1 kg Pork shoulder (opens in a new tab), in 4 large pieces
1 kg Chicken pieces, skin-on (opens in a new tab), bone-in thighs and drumsticksBone-in thighs and drumsticks.
2 tsp (12 g) Salt (opens in a new tab)
½ tsp (1 g) Black pepper (opens in a new tab)
600 g Sweet potato (opens in a new tab), peeled, in large chunksKūmara.
600 g Pumpkin (opens in a new tab), skin on, in wedges
600 g Potato (opens in a new tab), peeled, halved
300 g Cabbage (opens in a new tab), outer leaves separatedOuter leaves, to line and cover the food in place of traditional leaves and cloth.
300 ml Water (opens in a new tab)

Equipment

Method

1
Step 1
Season the pork and chicken all over with the salt and pepper (opens in a new tab).
- 5 min
2
Step 2
Line a large, deep roasting dish with cabbage (opens in a new tab) leaves. Put the pork in first, then the chicken, then the kūmara, pumpkin (opens in a new tab) and potato (opens in a new tab) on top. Pour in the water and cover everything with more cabbage leaves.
- 15 min
- Baking dish (opens in a new tab)
3
Step 3
Seal tightly with two layers of foil so no steam escapes. Cook at 160 °C for 3–3½ hours until the pork pulls apart.
- 210 min
- 160°C
- Oven (opens in a new tab)
Food safety: Chicken must reach 74 °C and pork 71 °C; open the foil away from your face.
4
Step 4
Rest 15 minutes, then lift out the meat and vegetables, discarding the cabbage (opens in a new tab), and serve with the juices.
- 5 min
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: New Zealand · Well documentedThe hāngī is the traditional Māori earth oven; Polynesian relatives include the umu and lovo. This oven version is a modern home adaptation.More food from New Zealand
Dish: Lunch · Dinner · Main courses
Cooking method: Steamed, Slow-cooked, Roasted
Taste: savoury, mild, sweet
Diet: No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labels
Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for: Festive & celebration · One-pan · Batch cooking
Cook more with: Pork shoulder · Chicken pieces, skin-on · Sweet potato · Pumpkin · Potato · Cabbage
Techniques: Roasting · Steaming

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

635 kcal per serving

Calculated

1 serving ≈ 514 g · recipe makes 8

Where the energy comes from

Protein 26%
Carbohydrate 22%
Fat 51%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	635 kcal	123 kcal
Protein	41.7 g	8.1 g
Carbohydrate	35.4 g	6.9 g
Net carbohydrate	30.2 g	5.9 g
Sugars	7 g	1.4 g
Added sugars	0 g	0 g
Fibre	5.2 g	1 g
Fat	35.9 g	7 g
Saturated fat	11.7 g	2.3 g
Trans fat	—	—
Cholesterol	154 mg	30 mg
Sodium	779 mg	152 mg
Salt equivalent	1.9 g	0.4 g

Vitamins & minerals per serving

Potassium: 1435 mg
Calcium: 95 mg
Iron: 4 mg
Magnesium: 91 mg
Vitamin A (RAE): 892 µg
Vitamin C: 39 mg
Vitamin D: 2.3 µg
Vitamin B12: 1.2 µg
Folate (DFE): 59 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Add a few drops of liquid smoke to the water for a hint of the earth-oven flavour.

Serve with

Serve with stuffing, steamed pudding or rēwena bread, as at a hāngī.

Storage

Refrigerate up to 3 days.

Reheating

Reheat covered at 170 °C with a splash of water.

Variations

Traditional hāngī (New Zealand): Food in wire baskets laid on red-hot stones in a pit, covered with wet cloths and earth for several hours.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Pork shoulder, in 4 large pieces1 kg · 1000 g
Chicken pieces, skin-on, bone-in thighs and drumsticks1 kg · 700 g
Sweet potato, peeled, in large chunks600 g
Pumpkin, skin on, in wedges600 g
Potato, peeled, halved600 g
Cabbage, outer leaves separated300 g

Used in steps 1, 2

Reviews & corrections

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