Hangi-Inspired Minced Pork and Veggie Bake
This aromatic bake draws inspiration from the traditional Māori cooking technique known as 'Hāngi', where food is slow-cooked using heated stones in an earth oven. Emulating this ancestral method within the modern kitchen, this dish blends minced pork with an array of hearty vegetables and spices to create a warming, savory bake. Its flavors are reminiscent of time-honored gatherings and communal feasts, inviting a comforting and convivial dining experience.
Ingredients
500 grams ground pork (minced pork) - Preferably organic or heritage breed for richer flavor
2 tablespoons olive oil - Extra virgin for a more robust taste
1 cup onion - Diced, preferably sweet onions
2 cloves garlic - Minced
1 cup carrots - Sliced thinly
1 cup pumpkin - Diced, preferably fresh and ripe
1 cup sweet potato - Diced
1 cup chicken stock - Low sodium for better control of seasoning
1 tablespoon thyme - Fresh, chopped
1 teaspoon smoked paprika
Instructions
- Preheat your oven to 180°C (356°F) ensuring it's ready for the bake.
- In a large skillet, heat olive oil over medium heat until shimmering. Add in the diced onion and sauté until translucent, approximately 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Increase heat slightly, crumble in the minced pork, and cook until browned, breaking it up with a wooden spoon, for about 8-10 minutes. The meat should lose its pinkness and begin to caramelize.
- Add sliced carrots, diced pumpkin, and sweet potatoes to the skillet, ensuring all veggies are evenly coated. Stir in the thyme and smoked paprika for an aromatic base.
- Pour in chicken stock. Season with salt and pepper to taste, then bring to a gentle simmer.
- Transfer the mixture to a baking dish spreading evenly.
- Cover the baking dish with aluminum foil to hold in moisture, bake in the preheated oven for 1 hour or until the veggies are tender.
- Uncover and bake for an additional 15 minutes to allow the top to brown and caramelize slightly.
Notes
For enhanced flavors, consider adding a sprinkle of fresh parsley just before serving. Substitute pumpkin with butternut squash for a different nuance.
Nutrition
Calories: 465kcalCarbohydrates: 17gProtein: 23gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 91mgSodium: 331mgPotassium: 769mgFiber: 3gSugar: 6gVitamin A: 12872IUVitamin C: 12mgCalcium: 67mgIron: 2mg
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