Creamy Pork Hāngī Pie Recipe — A Taste of New Zealand, Reimagined

Close your eyes and breathe in the aroma of smoky, tender pork layered with sweet kūmara and golden potato, the earthy scent of fresh herbs, and the gentle hum of an oven baking a bubbling pie. This is the essence of a Hāngī Pie — a modern twist on a traditional Māori feast, evoking memories of classic hāngī dinners while bringing them into today’s Kiwi kitchen.

With fresh New Zealand pork meat delivery from Chicken n Things, every bite captures the nostalgia of smoky, tender meat and hearty vegetables, while the oven-baked pie format makes it practical, home-friendly, and irresistibly comforting. This pie isn’t just food — it’s a journey back to New Zealand kitchens of the past, reimagined for modern life.

From Tradition to Modern Kiwi Kitchen

Hāngī is a traditional Māori cooking method where meats and root vegetables are slow-cooked underground using heated stones. The method infuses the food with natural smokiness, tenderises meat, and brings out the earthy sweetness of kūmara, potato, and carrots.

This modern Hāngī Pie preserves those cherished flavours while adapting them to a contemporary, oven-friendly recipe:

• Smoky, tender pork belly
• Sweet, earthy kūmara and golden potatoes
• Aromatic herbs like rosemary and thyme
• Optional subtle sweetness to balance the richness

By translating these elements into a layered, creamy pie, the recipe captures nostalgic flavours of past Hāngī meals while offering a practical, modern Kiwi cooking experience.

Ingredients (Serves 4–6)

Pork Belly

• 1 kg NZ pork belly, cut into 2–3 cm bite-sized pieces — fresh from Chicken n Things for ultimate tenderness and flavour
• 2 sprigs fresh rosemary (or 2 tsp dried)
• 2 sprigs fresh thyme (or 2 tsp dried)
• 1 tsp sea salt
• 1 tsp freshly cracked black pepper
• 1 tbsp olive oil
• 1–2 drops liquid smoke (optional, for authentic smoky aroma)
• Optional: 1 tsp honey or maple syrup

Vegetables

• 3 medium potatoes, thinly sliced (5 mm)
• 2 kūmara, thinly sliced
• 2 carrots, thinly sliced
• 1 cup peas (fresh or thawed from frozen)

Extras & Garnish

• Olive oil or butter, to grease the dish
• Fresh herbs for garnish (optional)
• Aluminium foil

Instructions

1. Marinate the Pork Belly

1. Cut the Chicken n Things pork belly into bite-sized chunks (2–3 cm).
2. Combine pork with rosemary, thyme, salt, pepper, olive oil, and optional honey or maple syrup in a large bowl.
3. Massage the marinade into every piece, coating thoroughly.
4. Cover and refrigerate for at least 2 hours or overnight for maximum flavour infusion.

As the pork absorbs the herbs and subtle sweetness, your kitchen starts to evoke aromas reminiscent of traditional hāngī — smoky, herby, and inviting.

2. Prepare the Vegetables

1. Peel and thinly slice potatoes and kūmara into 5 mm rounds.
2. Peel and slice carrots thinly to add colour and texture.
3. Thaw peas if using frozen.

Layering uniform slices mirrors the care and presentation found in traditional Hāngī, connecting modern cooking with cultural heritage.

3. Assemble the Pie

1. Preheat oven to 180°C (350°F).
2. Lightly grease the baking dish with olive oil or butter.

3. Layer the pie carefully:

    

   1. Layer 1: Spread potato slices evenly across the base.

       

   2. Layer 2: Place marinated pork belly chunks over the potatoes.

       

   3. Layer 3: Add kūmara, carrots, and peas in layers.

       

4. Optional: Drizzle 1–2 drops of liquid smoke for an authentic hāngī aroma.

5. Cover tightly with foil to trap steam and concentrate flavours.

Aromas of pork, herbs, and sweet vegetables combine to evoke the essence of traditional Māori cooking.

4. Bake

1. Bake covered for 1 hour 15 minutes so pork fat renders and keeps meat tender.
2. Remove foil carefully; the kitchen fills with a rich smoky-herb aroma.
3. Bake uncovered for an additional 20–30 minutes until the top is golden, bubbling, and the pork is melt-in-your-mouth tender.

Glimmering layers, golden edges, and caramelised kūmara create a modern visual homage to hāngī.

5. Rest and Serve

1. Test pork tenderness — it should pull apart effortlessly.
2. Ensure vegetables are soft but hold their shape.
3. Let the pie rest for 10 minutes for layers to settle.
4. Garnish with fresh herbs and serve directly from the dish.

The pie brings the nostalgic flavours of Hāngī into your kitchen with ease, highlighting Chicken n Things’ fresh pork belly for the best possible experience.

Storage & Reheating

• Refrigerator: Airtight container, up to 3 days.
• Freezer: Wrap in foil and place in a freezer bag, up to 3 months.
• Reheat (oven): 180°C (350°F), 20–25 mins if refrigerated, 40–45 mins if frozen, cover with foil.
• Microwave: Heat in 1-minute bursts until hot; texture softer than oven-baked.

Serving Suggestions

• Crisp green salad (lettuce, cucumber, baby spinach)
• Roasted vegetables: caramelised carrots or Brussels sprouts
• Optional NZ Sauvignon Blanc or refreshing lager
• Serve directly from the dish — layers, aroma, and textures intact

Chicken n Things at the Heart

This Creamy Pork Hāngī Pie transforms NZ pork belly into a melt-in-your-mouth feast layered with potato and kūmara. Infused with smoky aroma and herby goodness, it captures Māori-inspired flavours in a modern, home-friendly pie.

Using Chicken n Things’ fresh online pork delivery, guarantees premium flavour, tenderness, and convenience. Each slice is a reminder of traditional Hāngī flavours, modernised for today’s Kiwi kitchen — nostalgia meets practicality, with every bite showcasing the best of Aotearoa’s ingredients and culinary heritage.