New Zealand | Māori Boil-Up

CLICK HERE FOR THE RECIPE I USED

It was hard to find a recipe that was unique to New Zealand. Mainly because it has a very similar cuisine to Australia. This Māori recipe kept coming up in my searches and wasn't meat pies (which I made for Australia) or fish and chips so I went with it.

I used pork shoulder, smoked pork neck, potatoes, sweet potatoes, cabbage and spinach for my version. These were all ingredients listed either on the linked page or in other versions. I used what I could get locally. You just throw things in a pot, at different stages, and boil them

I was worried this was going to be bland because there's not a lot of seasoning or spices involved but it had a really nice flavor! I think using the smoked pork neck really helped it find that flavor. It is essentially a pork and vegetable soup with dumplings (doughboys).

The doughboys soaked up a lot of the broth and were very very filling. I didn't love them but they were fine.

All in all, it was a good meal. It didn't punch me in the face with flavors like a curry might but simple hearty flavors are pretty great too!

Will I make this again?

I don't know. I enjoyed it but I'm the only one who would eat it. It's a lot of food for one person and I don't think it would freeze well. I will gladly eat the leftovers!