Boil Up

Name: Boil Up
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: New Zealand
Ingredients: 1kg pork bones or pork shoulder, bone-in; large bunch watercress, washed; 4 medium potatoes, quartered; 2 kumara (sweet potato), quartered; 1 large onion, quartered; salt to taste; 300g self-raising flour (doughboys); 150ml water (doughboys); pinch salt (doughboys)

New Zealand

Boil up is one of the most fundamental dishes of Māori cuisine, made since pigs were introduced to New Zealand by Captain Cook in the 18th century. It is made for tangihanga (funerals) and community gatherings, and is associated with warmth, generosity and care.

New Zealand's Māori pork and vegetable broth — pork bones and watercress slow-simmered with doughboys (boiled dumplings) and root vegetables into a rich, clear, deeply nourishing soup.

Prep

20 mins

Cook

1 hr 30 mins

Difficulty

Easy

Calories

405 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1kgpork bones or pork shoulder, bone-in

large bunchwatercress, washed

4medium potatoes, quartered

2kumara (sweet potato), quartered

1 largeonion, quartered

saltto taste

300gself-raising flour (doughboys)

150mlwater (doughboys)

pinchsalt (doughboys)

Method

Place pork bones in a large pot. Cover with cold water. Bring to boil. Skim well.

Simmer 1 hour. Add potatoes, kumara and onion. Cook 20 minutes.

Make doughboys: mix flour, salt and water to a soft dough. Form into small balls.

Drop doughboys into the simmering broth. Cover and cook 15 minutes without lifting the lid.

Add watercress. Cook 5 more minutes until just wilted.

Season generously. Serve in deep bowls.

Chef's Tip

Never lift the lid while the doughboys are cooking — they need the trapped steam to puff up properly.

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Boil Up

Ingredients

Method

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