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Maori Boil-Up

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Maori Boil Up

A Hearty Winter Meal

S. Wongkaew

The "boil-up" is a Maori method of cooking that boils root vegetables such as the Kumara and potatoes, puha and spinach in a pork stock. Dumplings, also known as "doughboys", usually accompany the meal to soak up the soupy goodness.

In my recipe I have included a tender pork filet to the soup and some fluffy butternut dumplings.


  • A bunch of watercress
  • 1 pork tenderloin
  • 1 kumara (sweet potato,) peeled and diced
  • 1/2 white onion
  • 6 baby tomatoes
  • 3 spring onions, thinly sliced
  • 1 Tbsp coriander (cilantro,) roughly chopped
  • 1 litre of organic chicken stock
  • 2 cups of water
  • 1 tsp of sea salt
  • Pre-made pumpkin dumplings
  • 1/2 kg of pork bones


  1. Add the chicken stock, 2 cups of water and pork bones to a large stock pot. Bring to the boil and simmer for 1 hour.
  2. Soak the watercress in cold water for about 10 minutes and then wring it out to get rid of the bitter juices. Set aside.
  3. Add the kumara, 1/2 white onion, tomatoes and spring onions to the soup stock. Simmer for 15 minutes.
  4. Cut the pork filet into 1 inch slices and add to the stock. Add salt and lower heat and cover pot. Simmer gently for for 15 minutes.
  5. Finally, add the chopped cilantro and watercress and stir well. Remove the pork bones from the stock and discard.
  6. To serve, place pre-made pumpkin dumplings into a soup bowl along with pork and vegetables. Ladle the hot soup over the meat and vegetables and garnish with sliced spring onions.
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