Hangi Prep:

• Topsoil
• Manuka Sawdust
• Rice
• Small Hangi Rocks
• Small wire basket
• Teatowel
• Tin foil
• Small sticks helps to keep the space in between the kai for the steam to flow evenly
• Baking dish
• Mutton Cloth

Food Prep:

• 2 Pork Chops
• 2 Mutton Chops
• 2 Chicken Thighs
• 2 Kumara
• 2 Potato
• 2 Carrots
• ¼ Pumpkin
• 1 Bread Loaf
• 1 pkt Mixed Herbs
• 250g Butter
• Salt and Pepper

1
Preheat oven to 200C
Mix dirt with rice and manuka, place into the bottom of a baking dish
Heat the rocks on a gas flame
Soak the tea towel in water

2
Salt the pork chops, mutton chops and chicken
Place onto the wire mesh
Thread sticks thru mesh
Peel cabbage leaves
Soak in water
Set aside

3
Peel kumara
Scrub Potatoes
Chop pumpkin
Peel carrots
Cut all vegetables into portions
Place in water

4
Crumb bread into bowl
Melt butter
Dice onion
Add butter, onion and mixed herbs to bowl
Mix together with the breadcrumbs
Spoon into mutton cloth
Tie up

5
Remove rocks carefully from the flame and place onto dirt
Place ontop the wire rack with the meat
Thread the sticks thru
Lay out the cabbage leaves
Top with the vegetables
Next goes on the stuffing
Cover with the tea towel
Cover entire dish with tinfoil
Straight into oven
Cook for 1 to 11/2 hours
Serve hot