The “boil-up” is a Maori method of cooking that boils root vegetables such as kumara and potatoes, puha (watercress), and spinach in pork stock. Dumplings, also known as “doughboys”, or Maori bread usually accompany the meal to soak up the soupy goodness.
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
Add the chicken stock, 2 cups of water, and pork bones to a large stockpot. 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 15 minutes.
Finally, add the watercress and stir it well. Remove the pork bones from the stock and discard.
To serve to ladle the hot soup over the meat and vegetables and garnish with sliced spring onions.