Step 1 of 6
Oven hāngī
Heat the oven to 160°C. Mix the torn bread with onion, thyme, melted butter, a little stock and a pinch of salt until it holds together loosely. Shape into a rough log and wrap it in a parcel of foil.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Oven hāngī take?
3 hr 30 min all in — 30 min prep, 3 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 3 tsp (smoked salt if you have it).
What can I use instead?
Pork shoulder → Lamb shoulder or a mix of lamb and chicken. Lamb is just as common in a hāngī basket. Mutton is the old-school choice.
What should I watch for?
Do not peek before 2 hours 30. Every time you open the foil you lose the steam that is doing the cooking.
Any tips from this recipe?
Smoked salt, or a few drops of liquid smoke in the stock, gets you a little of the earth-oven taste. Do not overdo it. If you own a big stovetop steamer or a stacked bamboo steamer, the same food wrapped in foil parcels steams in about 2 hours. Leftovers reheat well in a pan with a little butter and turn into a fine hāngī fry-up.
Can I prepare this ahead?
Leftovers reheat well in a pan with a little butter and turn into a fine hāngī fry-up.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.