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.
- 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
- 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 fillet into 1-inch slices and add to the stock. Add salt and lower heat and cover pot. Simmer gently 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.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|