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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in pork hocks, 2 lb (900 g) gross; estimated 12 3/4 oz (360 g) cooked edible pork, assuming 40% edible yield after cooking and removing bones
6 cups (1.4 L) water, plus more as needed
1 onion, about 6 oz (170 g), halved
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, trimmed (estimate uses watercress; pūhā or spinach are alternatives)
Salt to taste; amount unspecified
2 tbsp (30 ml; approximately 28 g) butter for serving, optional
Doughboys (dumplings); heading only, no separate ingredient quantity
2 cups (250 g) all-purpose flour
1 tbsp (15 ml; approximately 12 g) baking powder
1 tsp (5 ml; approximately 6 g) salt
3 tbsp (45 g) cold butter; estimate uses butter (suet is the stated alternative), grated or cubed
2/3 cup (160 ml; approximately 165 g) milk

Show original ingredient measurements

2 bone-in pork hocks, 2 lb (900 g) gross; estimated 360 g cooked edible pork, assuming 40% edible yield after cooking and removing bones
6 cups (1.4 L) water, plus more as needed
1 onion, about 6 oz (170 g), halved
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, trimmed (estimate uses watercress; pūhā or spinach are alternatives)
Salt to taste; amount unspecified
2 tbsp (30 ml; approximately 28 g) butter for serving, optional
Doughboys (dumplings); heading only, no separate ingredient quantity
2 cups (250 g) all-purpose flour
1 tbsp (15 ml; approximately 12 g) baking powder
1 tsp (5 ml; approximately 6 g) salt
3 tbsp (45 g) cold butter; estimate uses butter (suet is the stated alternative), grated or cubed
2/3 cup (160 ml; approximately 165 g) milk

Instructions

1. Place the pork hocks, onion, bay leaves, and peppercorns in a large stockpot. Add 6 cups (1.4 L) cold water, plus more as needed to keep the ingredients covered. Bring to a gentle simmer, skimming any scum during the first 10–15 minutes.
2. Reduce the heat to low, partially cover, and simmer for 1 to 1½ hours, until the pork is beginning to become tender and the broth is flavorful. Add salt to taste after the initial simmer.
3. Add the potatoes, kūmara, and carrots. Simmer for 15–20 minutes, until the root vegetables are nearly tender.
4. Meanwhile, whisk the flour, baking powder, and measured salt in a bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in enough of the milk to make a soft, non-sticky dough.
5. Drop spoonfuls of dough into the simmering broth, or shape it into rough balls. Simmer uncovered for 12–15 minutes, until the dumplings are puffed and cooked through.
6. Add the cabbage for the final 8–10 minutes of cooking. Add the watercress for the final 1–2 minutes, just until wilted.
7. Remove the hocks. Separate the meat from the bones, shred or slice it, and return the meat to the pot. Taste and adjust the seasoning.
8. Serve the pork, vegetables, greens, dumplings, and broth in bowls. Add a pat of the optional butter if desired.