Traditional Boil Up
A hearty and comforting traditional boil up loaded with tender pork neck, smoked bacon bones, sweet kumara, root vegetables, and fresh watercress. Perfect when served hot with fluffy fry bread for dipping.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut pork neck into large chunks. → Boil and simmer pork neck, smoked bacon bones, and seasonings in water. → Chop root vegetables and greens into large pieces. → Add root vegetables to the pot and simmer until tender. → Add cabbage and watercress for the final few minutes, then serve with fry bread.
Cooking Steps
Brief Cooking Order
Cut pork neck into large chunks. → Boil and simmer pork neck, smoked bacon bones, and seasonings in water. → Chop root vegetables and greens into large pieces. → Add root vegetables to the pot and simmer until tender. → Add cabbage and watercress for the final few minutes, then serve with fry bread.
Introduction
A hearty and comforting traditional boil up loaded with tender pork neck, smoked bacon bones, sweet kumara, root vegetables, and fresh watercress. Perfect when served hot with fluffy fry bread for dipping.
Step 1
Cut the pork neck into large, hand-sized chunks.
Step 2
Add the pork neck chunks and smoked bacon bones into a large pot of boiling water, then season with salt, pepperberry, and wattleseed. Simmer uncovered until the meat begins to tenderize.
Step 3
Chop the kumara, potatoes, carrots, and onions into large, uniform chunks. Slice the cabbage into wedges and wash the watercress.
Step 4
Add the prepared kumara, potatoes, carrots, and onions into the simmering pork broth and cook until the root vegetables soften.
Step 5
Add the cabbage wedges and fresh watercress to the pot, cooking for a few final minutes until just wilted and tender.
Ingredients List
Important Notes
Keep vegetables cut into large chunks so they hold their shape during the simmering process.
Smoked bacon bones add a deep, rich smoky flavor to the broth.
Watercress and cabbage cook very quickly, so only add them in the last few minutes before serving.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...