Boil Up

Ingredients

• pork neck — bone in3 kg
• bacon bones500 g
• salt — 1 tbsp24 g
• pepperberry1 tbsp
• wattleseed1 tbsp
• large sweet potato1 ea
• waxy potatoes3 ea
• carrots — 3 carrots360 g
• brown onions — 2 onions300 g
• white cabbage0.5 ea
• watercress250 g

Method

1. Bring 5 L of water to the boil in a large pot. Slice the pork into big chunks, about the size of your hand.
2. To the pot, add the sliced pork neck, bacon bones, salt, pepperberry and wattleseed. Simmer for 1 hour with the lid off.
3. With the skin on, cut the kumara (sweet potato) into quarters lengthwise, then slice crosswise into 4-6 thick pieces depending on the size of the kumara.
4. Peel and slice the onion into quarters, then slice the carrot and potato into a similar size.
5. Remove the core, then slice the cabbage into 6 wedge-shaped pieces and keep separate.
6. Once the pork has been simmering for 1 hour, add the kumara, onion, carrot and potato and continue simmering for a further 15-20 minutes.
7. Once the vegetables are soft, add the cabbage and watercress to the pot for 3-4 minutes before serving.
8. Serve with freshly made fry bread or sourdough.