When it’s a cold winter’s weekend and you found a tasty sounding recipe in the Herald’s Bite Magazine, then why not take the recipe on paper and create it into real life by making some New Zealand Style Pork Boil Up!

This delicious soup is so easy to make and I love using the fresh ingredients which adds so much flavor. The variety of fresh flavors and textures allowed this dish to shine on its own, without having to add heaps of sauces (prebottled sauces = sugar!!) . Our family enjoyed this meal with some wine and toast!

New Zealand Style Pork Boil Up

Ingredients

For pork mince balls

• 350 g pork mince
• 2-3 garlic, minced
• 1 egg, beaten
• 1 tbs parsley, chopped
• 1/2 tsp salt

For the soup

• 4 cups chicken broth
• 3 cups water
• 600 pork spare ribs
• 1 onion, diced
• 1 carrot, sliced
• 1 large potato, peeled, cubed
• 1 large purple kumara, peeled, cubed
• 300 g pumpkin, peeled, cubed
• 300 g pork fillet, fat and membrane trimmed
• 3 handful watercress

Method

Pork Mince Balls

1. In a large mixing bowl, combine pork mince, garlic, egg, and parsley; mix well
2. Form into small 1 inch balls, cover and refridgerate

For soup

1. In a deep pot, put stock and water to boil
2. Add onions, carrot, celery, and ribs; simmer for 35 minutes
3. Add potato, kumara, pumpkin, pork fillet, and meatballs; cover and simmer for a further 25 minutes
4. Uncover, mix well, and add watercress; cook until just wilted
5. Remove soup from heat and remove pork fillet from soup’ let rest for 5 minutes
6. Slice the pork fillet and return the the soup
7. Season with salt and pepper and serve with some toasted bread!

This recipe is inspired by The Bite