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Nutritional Guidelines (per serving) | |
---|---|
337 | Calories |
14g | Fat |
17g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 337 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 5g | 24% |
Cholesterol 101mg | 34% |
Sodium 176mg | 8% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 4g | 14% |
Protein 36g | |
Calcium 80mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- 1 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 tablespoon cilantro (roughly chopped)
- 1 liter organic chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 batch pre-made pumpkin dumplings
- 1/2 kilogram pork bones
Steps to Make It
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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.
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Soak the watercress in cold water for about 10 minutes and then wring it out to get rid of the bitter juices. Set aside.
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Add the kumara, 1/2 white onion, tomatoes and spring onions to the soup stock. Simmer for 15 minutes.
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Cut the pork fillet into 1-inch slices and add to the stock. Add salt and lower heat and cover pot. Simmer gently for 15 minutes.
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Finally, add the chopped cilantro and watercress and stir well. Remove the pork bones from the stock and discard.
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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.
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