Entree: New Zealand – Auckland & North Island – Boil-Up (Hearty Kiwi boiled meal of pork, root vegetables, greens, and dumplings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 bone-in pork hocks, approx. 2 lb (900 g) total
- 6 cups (1.4 L) cold water (plus more as needed)
- 1 onion, halved, about 6 oz (170 g)
- 2 bay leaves
- 4 whole black peppercorns
- 1 lb (450 g) potatoes, peeled and halved
- 1 lb (450 g) kūmara (sweet potato), peeled and cut into large pieces
- 8 oz (225 g) carrots, cut into chunks
- 1 small cabbage, core removed and quartered, about 1 lb (450 g)
- 8 oz (225 g) watercress or pūhā (substitute spinach), trimmed
- Salt to taste
- 2 tbsp (30 ml) butter for serving (optional)
- For doughboys (dumplings):
  - 2 cups (250 g) all-purpose flour
  - 1 tbsp (15 ml) baking powder
  - 1 tsp (5 ml) salt
  - 3 tbsp (45 g) cold butter or suet, grated or cubed
  - 2/3 cup (160 ml) milk (approximate)

Instructions

1. Place pork hocks, onion, bay leaves and peppercorns in a large stockpot and cover with 6 cups (1.4 L) cold water. Bring to a gentle simmer over medium heat, skimming any scum that rises to the surface during the first 10–15 minutes.
2. Reduce heat to low, cover partially and simmer the pork gently for 1 to 1½ hours until the meat is beginning to become tender and the broth is flavorful. Add salt to taste after initial simmering.
3. Add potatoes, kūmara and carrots to the pot and simmer for another 15–20 minutes until the root vegetables are nearly tender.
4. Meanwhile make the doughboy dough: whisk flour, baking powder and salt in a bowl, rub in the butter or suet until the mixture resembles coarse crumbs, then stir in enough milk to form a soft but not sticky dough.
5. Drop spoonfuls of the dough into the simmering broth (or roll into rough balls) and let simmer uncovered for 12–15 minutes until the dumplings are puffed and cooked through.
6. Add the cabbage quarters for the last 8–10 minutes of cooking so they are tender but still hold shape. Add the watercress or pūhā in the final 1–2 minutes to wilt.
7. Remove pork hocks, shred or slice the meat off the bones and return meat to the pot. Taste and adjust seasoning.
8. Serve bowls of the pork, root vegetables, cabbage, greens and doughboys with plenty of the hot broth and a pat of butter if desired.