The "boil-up" is a Maori method of cooking that boils root vegetables such as the Kumara and potatoes, puha and spinach in a pork stock. Dumplings, also known as "doughboys", usually accompany the meal to soak up the soupy goodness.
In my recipe I have included a tender pork filet to the soup and some fluffy butternut dumplings.
- A bunch of watercress
- 1 pork tenderloin
- 1 kumara (sweet potato,) peeled and diced
- 1/2 white onion
- 6 baby tomatoes
- 3 spring onions, thinly sliced
- 1 Tbsp coriander (cilantro,) roughly chopped
- 1 litre of organic chicken stock
- 2 cups of water
- 1 tsp of sea salt
- Pre-made pumpkin dumplings
- 1/2 kg of pork bones
- Add the chicken stock, 2 cups of water and pork bones to a large stock pot. Bring to the boil and simmer for 1 hour.
- Soak the watercress in cold water for about 10 minutes and then wring it out to get rid of the bitter juices. Set aside.
- Add the kumara, 1/2 white onion, tomatoes and spring onions to the soup stock. Simmer for 15 minutes.
- Cut the pork filet into 1 inch slices and add to the stock. Add salt and lower heat and cover pot. Simmer gently for for 15 minutes.
- Finally, add the chopped cilantro and watercress and stir well. Remove the pork bones from the stock and discard.
- To serve, place pre-made pumpkin dumplings into a soup bowl along with pork and vegetables. Ladle the hot soup over the meat and vegetables and garnish with sliced spring onions.