Rotorua Hangi

Ingredients

• •Pork
• •Chicken
• •Lamb
• •Potato
• •Kumara
• •Pumpkin
• •Cabbage
• •Water

Steps

1. 1Dig a pit in the ground and build a large wood fire inside it, then place a layer of river stones on top and let the fire burn for about two hours, until the stones are extremely hot and the flames have died down to embers.
2. 2Carefully rake away the embers and lower a large wire basket or wrapped bundles of meat directly onto the hot stones.
3. 3Layer the pork, chicken, and lamb in the basket, followed by whole potatoes, kumara, pumpkin, and cabbage arranged around and above the meat.
4. 4Cover the food completely with wet cloths or leaves to trap steam and protect it from direct dirt.
5. 5Shovel the excavated earth back over the covered basket, sealing the pit completely so no steam can escape.
6. 6Leave the hangi to cook undisturbed underground for about three to four hours, relying entirely on the trapped heat and steam from the hot stones.
7. 7Carefully dig away the earth and lift out the covering cloths once the cooking time has passed, taking care of the rising steam.
8. 8Lift the basket out and check that the meat is fully tender and the vegetables are soft all the way through.
9. 9Arrange the meat and vegetables on large platters and serve immediately while everything is still steaming hot, in the traditional communal style.