How to Make a Moreish Maori Boil Up Recipe

This Maori Boil Up Recipe is sponsored by Idaho Potatoes. All opinions are my own.

Try this delicious and easy-to-make One Pot Meal, Maori Boil Up Recipe!

Bowl of Maori Boil Up

I love spring and there’s nothing like springtime soups to enjoy while the evenings are still a bit chilly! This recipe is inspired by a New Zealand recipe, Maori Boil Up. Filled with root vegetables and ham in a delicious broth base.

Just about everywhere you look, potatoes are widely used and loved in regional cooking from all corners of the world. That’s the beauty of a potato!

It’s no doubt that New Zealand has been making its mark in the foodie world. You can find so much to enjoy, from beautiful wines to Kiwi pie to Maori recipes and more, there is so much to try and enjoy.

This recipe is a twist to the New Zealand Maori Boil Up. While traditionally a Maori is finished off with doughboys, or as southerners might call them, dumplings, our family prefers it without. Want to enjoy this boil up with the doughboys, then, by all means, you can add them in if you’d like.

Bowl of Pork and Vegetable Boil Up

For the ingredients, they are easily found at your local grocer, but if you are having a hard time finding particular ingredients, then here are some substitution ideas.

If you are unable to find watercress, you can simply substitute it for arugula, spinach, or kale, any of which tastes great in this boil-up recipe.

For the cabbage, look for napa, or savoy varieties, which are my preference, but substitute any variety cabbage that you’d like.

When shopping, try to get the freshest and best quality produce and ingredients you can. For potatoes, I’m always turnging to Idaho Potatoes, they are always spot on in flavor and quality.

Prepping vegetables for cooking

The mighty russet potato. It’s always found in my kitchen and my go-to favorite potato. If you’re ever unsure of which potato is right for your recipe, I’d suggest a russet Idaho Potato.

For more information on all things Idaho Potatoes, visit www.idahopotato.com and be inspired by their collection of tasty recipes.

This is an easy-to-make, one-pot meal that is great for a casual family dinner or to share with friends. It’s also one of those that you can make the day ahead because it’s even better the second day.

The shopping list is easy, and if you’re curious what sides go well, I’d suggest a nice loaf of crusty bread, crackers, or a simple salad.

Bowl of Idaho Potatoes

What You’ll Need:

  • Pork ribs, such as spareribs
  • Ham hock or smokey bacon
  • Russet Idaho Potatoes
  • Yellow onion
  • Sweet Potatoes
  • Butternut squash
  • Cabbage
  • Watercress
  • Salt
  • And if making the dumplings (doughboys), you’ll need flour and water as well.

How To Make Maori Boil Up:

Step One:

  • Prepare your meal for cooking by adding the pork ribs, bacon, and diced onion to a Dutch oven, cover with water, and cook over medium-high for about 1 1/2 hours.

Step Two:

  • While the meat is cooking, prepare the remaining vegetables, by peeling and dicing the potatoes and butternut squash, and roughly chopping the greens.

Step Three:

  • Once the meat is ready, skim any fat from the top.
  • Remove the bones and pull the meat out of the brothy soup base, cutting into bite-size pieces. Return the meat back to the pot.

Step Four:

  • Add the vegetables to the brothy soup base, and cook over medium-high heat until potatoes and butternut squash are tender, about 20 – 25 minutes.
  • Add in the chopped greens and season to tastes, cook for 5 – 10 minutes or until greens are just wilted.

Step Five:

  • If making the dumplings (doughboys), season the flour with salt and add enough water to form a dough.
  • Using a spoon, drop tablespoon-sized doughboys to the boil-up during the last 10 – 15 minutes. (I’d suggest dropping them in before the greens are added).
Maori Boil Up

Tips and Tricks for a Delicious Maori Boil Up

This one-pot recipe is perfect for anyone looking for a casual dinner for the family or to share with friends. And with these tips and tricks, your meal will be even easier to make!

  • Choose good quality pork ribs for the best flavor. I’m a budget-conscious mom, but I also know that if the flavor isn’t there, the food might easily get wasted and that’s not an option. So according to my budget, I try to get the highest quality ingredients. When it comes to pork, I’m very picky as pork can go bad easily. This is one ingredient that I will suggest getting as fresh-cut as possible from a reputable butcher or grocer.
  • Potatoes! I suggest Russet Idaho Potatoes for this recipe. I’m all for using Idaho Potatoes, as they’re flavorful and of exceptional quality. The key to getting your potatoes to cook just the right amount of time is not to allow add in the last 20 – 30 minutes of cooking the boil up, any longer and they will start to fall apart and lose texture.
  • Peel and dice your potatoes, then put them in a bowl of cold water until ready to cook so that they’ll keep their color.
Serving a bowl of Maori Boil Up


How to: Maori Boil Up Recipe

Bowl of Pork and Vegetables Stew

How to Make Maori Boil Up Recipe

Yield: 6
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

A simple and casual meal that's perfect for sharing with friends and family, Maori Boil Up.


  • 2 pounds pork ribs, such as spareribs
  • 1 - 2 ham hocks
  • 4 Russet Idaho Potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 sweet potatoes
  • 1/2 large butternut squash, or 1 small
  • 6 napa cabbage leaves, roughly chopped
  • 2 cups watercress, loosely packed
  • 1 teaspoon ground black pepper

For the Dumplings (Doughboys), optional

  • 1 cup self-rising flour
  • Pinch of salt
  • ¼ cup water


  1. In a large Dutch oven, add the pork ribs, ham hocks, and onion. Cover with water, cook over medium-high heat for about 1 1/2 hours, or until meat is tender and falling off bones.
  2. While the meat is cooking, peel and dice the potatoes and butternut squash, and roughly chop the cabbage.
  3. Once the meat is cooked, then pull it out and remove the bones, and dice up the meat. Add back to the brothy soup base.
  4. Add in the potatoes and butternut squash. Continue to cook for another 20 - 25 minutes until tender.
  5. If adding the dumplings (doughboys), mix up the flour, salt, and water until you form a dough. Then using a tablespoon, drop into the boil-up during the last 10 - 15 minutes of cooking.
  6. Season to taste with black pepper and salt if needed. Add the roughly chopped cabbage and watercress to the boil-up for the last 5 - 10 minutes of cooking, and allow to wilt.


You can substitute, arugula, spinach, or kale for the watercress.

Pork chops can be substituted for pork ribs.

12 ounces of thick-sliced smokey bacon can be substituted for the ham hocks.

Not a fan of pork? You can substitute smoked turkey, beef, chicken, or lamb if you prefer. Or go meatless, and add in more potatoes, squash, carrots, green beans, or whatever produce you have on hand.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 956Total Fat: 59gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 207mgSodium: 588mgCarbohydrates: 58gFiber: 5gSugar: 8gProtein: 50g

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