Hangi-Inspired Slow Cooker Feast
Hangi-Inspired Slow Cooker Feast
Embark on a culinary journey to Aotearoa with this Hāngī-Inspired Slow Cooker Feast, a modern take on New Zealand's most iconic cultural cooking method. Traditionally, a hāngī involves slow-cooking food in an underground pit oven, using heated rocks to impart a unique smoky, earthy flavour that is deeply cherished in Māori culture. This recipe ingeniously captures that essence, bringing the heart of a New Zealand gathering into your home with the convenience of a slow cooker. Imagine tender, fall-off-the-bone meats and perfectly cooked root vegetables, infused with aromatic rosemary and a whisper of liquid smoke to mimic the authentic pit-cooked taste. It’s more than a meal; it’s an invitation to share in the spirit of community and tradition, offering a comforting and deeply satisfying experience for friends and family. Perfect for recreating that special occasion flavour any day of the week.
- Preparation time
- 30 min
- Cooking time
- 6 hrs
- Total time
- 6 hrs 30 min
- Servings
- 6
Instructions
Preparation
- 1Prepare the vegetables: peel and cut kumara and potatoes into large, even chunks. Quarter the onions and smash the garlic cloves.
- 2Season the meats: In a large bowl, toss the pork shoulder chunks with salt and pepper. Add the chicken thighs and season them as well.
- 3Assemble the slow cooker base: Place half of the prepared root vegetables (kumara, potatoes, onion, garlic) at the bottom of your slow cooker insert.
- 4Layer the meat: Arrange the seasoned pork shoulder chunks over the vegetables. Then, place the seasoned chicken thighs on top of the pork.
- 5Add aromatics and flavour: Scatter half of the rosemary sprigs over the meat. Drizzle the liquid smoke evenly over the entire contents of the slow cooker.
- 6Add remaining ingredients: Top the meat and aromatics with the remaining root vegetables and rosemary sprigs.
- 7Add liquid: Pour the cup of water into the slow cooker, around the sides, to create steam and moisture during cooking.
Cooking
- 1Cover and cook on low heat for 6 hours, or on high heat for 3.5 to 4 hours, or until the pork is exceptionally tender and the vegetables are cooked through.
- 2During the cooking process, ensure the lid remains on to trap steam and heat, crucial for tenderizing the meats and melding the flavours.
Finishing
- 1Once cooked, carefully remove the slow cooker insert from the base. The meats should be fork-tender and the vegetables soft.
- 2Taste and adjust seasoning if necessary. The natural juices from the meat and vegetables should have created a flavourful broth.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 45 g
- Fat
- 40 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 45 g |
| Fat | 40 g |
| Carbs | 55 g |
Tips
- For an even deeper flavour, marinate the meats for at least 2 hours or overnight with herbs, salt, and pepper before adding to the slow cooker.
- Don't lift the lid unnecessarily during cooking, as this releases crucial steam that tenderizes the ingredients and infuses flavour.
- Serve directly from the slow cooker insert for a rustic, communal dining experience. Perfect with a side of fresh green salad or steamed greens.
