Māori Boil Up

Ingredients

• •Pork bones
• •Watercress
• •Puha
• •Potatoes
• •Kumara
• •Onion
• •Salt
• •Doughboys

Steps

1. 1Start by placing smoked pork bones or a piece of pork belly into a large pot and covering it generously with cold water.
2. 2Bring the pot to a boil, then skim off any foam that rises to the surface and reduce to a steady simmer so the meat slowly releases its flavor into the broth.
3. 3Let the pork cook for a good hour or more until the meat is tender and starting to fall from the bone.
4. 4Add peeled potatoes and kumara, cut into large chunks, along with a roughly chopped onion, and continue simmering until the vegetables are nearly soft.
5. 5Wash the puha thoroughly to remove its natural bitterness, squeezing and rinsing it several times before adding it to the pot along with watercress in the final stage of cooking.
6. 6While the greens wilt into the broth, mix a simple dough of flour, baking powder, and water to form soft doughboys, then drop spoonfuls of this dough directly into the simmering liquid.
7. 7Cover and let everything cook together until the doughboys puff up and cook through, soaking up the smoky pork broth.
8. 8Serve the boil up hot in bowls, making sure each portion gets a share of meat, greens, root vegetables, and doughboys.