Maori Boil Up

A simple and casual meal, layered with flavors, and the perfect meal for sharing with friends and family, Maori Boil Up! 

Read Stacey's full post, including more photos, here


  • 2 pounds pork ribs, such as spareribs
  • 1-2 ham hocks
  • 1 medium yellow onion, diced
  • 4 russet Idaho® potatoes, peeled and diced
  • 2 sweet potatoes, peeled and diced
  • ½ large butternut squash, or 1 small, peeled and diced
  • 6 Napa cabbage leaves, roughly chopped
  • 2 cups watercress, loosely packed
  • 1 teaspoon ground black pepper


  1. In a large Dutch oven, add the pork ribs, ham hocks, and onion. Cover with water, cook over medium-high heat for about 1½ hours, or until meat is tender and falling off bones.
  2. Once the meat is cooked, pull it out of the pot, remove the bones, and dice the meat. Add meat back to the brothy soup base.
  3. Add both types of potatoes and the butternut squash. Continue to cook for another 20-25 minutes until tender.
  4. Season to taste with black pepper and salt if needed.
  5. Add the roughly chopped cabbage and watercress to the boil-up for the last 5-10 minutes of cooking, and allow to wilt.


This dish is great topped with simple dumplings. 

For the Dumplings (Doughboys), optional

  • 1 cup self-rising flour
  • Pinch of salt
  • ¼ cup water
  • Mix the flour, salt, and water until you form a dough. Using a tablespoon, drop into the boil-up during the last 10-15 minutes of cooking.
  • 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.

Print Recipe

Yield: 6

Stacey Doyle
Food Blogger
Little Figgy Food

Share this Recipe