MATARIKI - SLOW COOKER HĀNGI

My memories of the kai from the hāngi will never leave me.  The meltingly soft meat and vegetables steamed have such a unique flavour and texture.  As we know the time and knowledge to lay a hāngi is immense and one that I am not too confident with.  However a friend mentioned that you can do an improvised version in the slow cooker.  I was very intrigued and had to give it a go.  The results were outstanding.

Preparation time - 20 minutes

Cooking time  8 hours

Skill - easy

Serves 6-8 (depending on size of cooker)

Ingredients

1.5 kg pork belly, shoulder, chops (a little fat is important) cut into large pieces 

1 leek, cut into large pieces

500g kumara, cut into large pieces

500g pumpkin, cut into large pieces

Salt and pepper

oil

4-6 cabbage leaves

Method

Place 2 sheets of foil on your workbench.

Lay over some cabbage leaves.

Season the meat and vegetables and layer in the cabbage leaves. Drizzle over a little oil. Sprinkle over a little more seasoning.

Bundle up the leaves around the meat and vegetables. Cover with remaining cabbage leaves.

Snugly wrap the foil around and secure well.  You may need another layer of foil.

Place a saucer upside down in your slow cooker.

Cover with hot water.

Place the parcel on top.

Cover with a damp cloth, then the lid.

Cook on low for 8 hours or until tender.

Peel back the foil and cabbage leaves and enjoy.