Maori Boil-Up Pork Soup Recipe

Maori Boil Up
A Hearty Winter Meal. S. Wongkaew
  • 110 mins
  • Prep: 15 mins,
  • Cook: 95 mins
  • Yield: 1 pot of soup (4-6 servings)

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.

What You'll Need

  • 1 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 tablespoon cilantro (roughly chopped)
  • 1 liter organic chicken stock
  • 2 cups water
  • 1 teaspoon sea salt
  • 1 batch pre-made pumpkin dumplings
  • 1/2 kilogram pork bones

How to Make It

  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 fillet into 1-inch slices and add to the stock. Add salt and lower heat and cover pot. Simmer gently for 15 minutes.
  1. Finally, add the chopped cilantro and watercress and stir well. Remove the pork bones from the stock and discard.
  2. 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.
Nutritional Guidelines (per serving)
Calories 337
Total Fat 14 g
Saturated Fat 5 g
Unsaturated Fat 6 g
Cholesterol 101 mg
Sodium 176 mg
Carbohydrates 17 g
Dietary Fiber 4 g
Protein 36 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)