Maori Boil Up

    Maori Boil Up


    2 people made this

    In this easy boil up recipe calls for a pork tenderloin, but you can use any kind of pork or pork bones and any root veges.

    JuliettevanSon Washington, United States

    Serves: 8 

    • 1 litre chicken stock
    • 2 cups (500ml) water
    • 1 pork tenderloin
    • 2 bunches of puha or watercress
    • 1 kumara, chopped
    • 1/2 onion
    • 5 tomatoes
    • 3 spring onions, sliced
    • 1 teaspoon salt
    • Doughboys
    • 1 cup plain flour
    • 1 teaspoon salt
    • 1/4 cup (60ml) water

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Add stock, water and pork to pot, bring to a boil then simmer for an hour. In a small bowl mix flour and 1 teaspoon of salt then add 1/4 cup of water to make a dough. Set aside.
    2. Soak watercress or puha in fresh water for 10 minutes. Ring out and break into pieces. Set aside. Add kumara, onion, spring onion and tomatoes to stock and simmer for 15 minutes.
    3. Remove pork and chop into pieces. Return meat to stock and boil for 15 minutes. Add salt and puha and simmer for 15 minutes. Drop balls of doughboy dough and simmer for 15-20 minutes. Serve.


    Kumara is also know as a sweet potato. Watercress can be substituted for puha. If using smoked pork, omit added salt.

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    Bullcrap that's no Moari style boil up this is how you do it, Pork bones with a good amount of meat on them about 4 or so kilos should do for a couple of days maybe 3. Put it in 20 litre pot full over the top of meat with water at least 3 inches Add about about half cup of salt boil for 2hrs then add veg pha/wtc xtra 30minz.  -  25 Jan 2015

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