Easy Pork Recipes by Cameron Petley

Author:Cameron Petley [Cameron Petley]
Language: eng
Format: epub
ISBN: 9781775537021
Publisher: Penguin Random House New Zealand
Published: 2014-11-15T00:00:00+00:00

Place pork bones and hock in a large stockpot. Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours. Add potatoes, kumara, pumpkin and kamokamo to the pot.

Meanwhile, combine flour and baking powder and season with salt. Gradually add water to form a dough. Break off small bits of dough and form balls.

Place watercress and doughboys on top of boil-up and cook until watercress is tender.

Serve hot.

BRAWN

SERVES 10

Making brawn with a pickled head and shins gives the dish a better flavour. Ask your local butcher or homekill game butcher to do this for you. You can trim off the snout and ears, too, if you like. This is one of those dishes you can pull out of the fridge and graze on for a week.

1 pickled wild boar head, skinned

4 pickled beef shins on the bone

4–6 onions, finely diced

3 cloves garlic, finely chopped

2cm knob ginger, grated

1 tablespoon nutmeg

1 tablespoon dried oregano

1 tablespoon dried thyme

salt and pepper

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