Boil-Up

Method

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1. Put the pork bones, water, onion and salt in a large pot. Bring to a boil, skim off the foam, then reduce the heat, cover and simmer for 1 hour, until the meat is very tender.

   Mark done Start 1 hr timer

2. Add the potatoes and kūmara to the pot and simmer for 10 minutes.

   Mark done Start 10 min timer

3. Make the doughboys: mix the flour, baking powder and salt, rub in the butter and stir in the water with a knife to make a soft dough.

   Mark done

4. Drop tablespoons of dough onto the simmering broth, cover the pot and cook for 12 minutes without lifting the lid, until the doughboys are puffed and cooked through.

   Mark done Start 12 min timer

5. Add the greens, push them under the broth and cook for 3 minutes, until wilted.

   Mark done Start 3 min timer

6. Taste the broth and adjust the salt. Ladle into big bowls, giving each person meat, vegetables, doughboys and broth.

   Mark done

Chef’s Tips

• Skim the foam in the first 10 minutes. It keeps the broth clear.
• Add the potatoes and kūmara late. A long simmer turns them to mush.
• Do not lift the lid while the doughboys cook. The steam makes them light.

Pairing Suggestions

• Buttered white bread
• Chilli sauce
• A cold drink

Storage & Reheating

Keep in the fridge up to 3 days. The doughboys soften and the broth sets to a jelly, which melts on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.