‘Sharing a pot of Boil Up with the Whanau during Matariki’

Ingredients:
1.5–2 kg pork chops or pork bone
1 large bunch of puha or watercress, use more if desired
2 kumara, peeled, chopped
4 potatoes, peeled, chopped
2 carrots, chopped
¼ pumpkin, chopped
1 onion, sliced
2–3 bay leaves
Salt to taste
Water (enough to cover ingredients)
Doughboys (Dumplings) Optional:
1 cup self-rising flour
¼ tsp salt
¼ cup water (add more if needed)
METHOD:
In a large pot, place pork chops, onion, bay leaves, and enough water to cover.
Bring to a boil, then reduce to a simmer for 1.5 hours, skimming off any fat or foam.
Add kumara, potatoes, carrots, and pumpkin.
Simmer for another 20–30 mins until vegetables are tender.
Wash thoroughly, removing any prickly bits or tough stems.
Add to the pot and simmer gently for 10 mins with the lid on.
Turn off the heat and let the puha or watercress steam for another 5–10 mins.
Making the Doughboys:
Mix flour and salt, then gradually add water to form a soft dough.
Roll into small balls (2–3 cm).
Place on top of the boil-up, cover, and steam for 10–15 mins. Don’t lift the lid while cooking.
Serve with rewena bread or fried bread and enjoy.