| Click image for a larger view |  | The "boil-up" is a Maori method of cooking that boils root vegetables such as kumara and potatoes, puha (watercress) and spinach in a pork stock. Dumplings, also known as "doughboys", or Maori bread usually accompany the meal to soak up the soupy goodness. | | Ingredients |  | A bunch of puha (watercress)
1 pork tenderloin
1 kumara (sweet potato,) peeled and diced
1/2 white onion
6 baby tomatoes
3 spring onions, thinly sliced
1 litre of chicken stock
2 cups of water
1 tsp of sea salt
Pre-made pumpkin dumplings
1/2 kg of pork bones |  | Instructions | | 1 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.
2 Soak the watercress in cold water for about 10 minutes and then wring it out to get rid of the bitter juices. Set aside.
3 Add the kumara, 1/2 white onion, tomatoes and spring onions to the soup stock. Simmer for 15 minutes.
4 Cut the pork filet into 1 inch slices and add to the stock. Add salt and lower heat and cover pot. Simmer gently for 15 minutes.
5 Finally, add the watercress and stir well. Remove the pork bones from the stock and discard.
6 To serve ladle the hot soup over the meat and vegetables and garnish with sliced spring onions. | |
