Growing up pig hunting with my old man meant there was never a shortage of quality wild pork in the freezer. While everyone chased the back steaks, roasts and hams, for us the real treasure was the bones. Meaty necks, ribs and backbones that plenty of people saw as scraps were worth their weight in gold once the weather turned cold, or when looking for a cost-effective way to feed friends and whānau.
A pork bone boil-up isn’t fancy. It won’t be winning any plating competitions, but after a hard day’s mahi, a winter fish or a morning chasing pigs, there’s bugger all that comes close in my opinion. It’s proper comfort food, built on making the most of every part of the animal, and it’s as Kiwi as it gets.
You’ll Need
- 2–3kg meaty pork bones
(necks, ribs or backbones are ideal) - Cold water to cover
- 2 onions, quartered
- 4 cloves garlic, peeled
- Salt & cracked black pepper
- 6–8 Agria potatoes, peeled and halved
- ½ green cabbage, cut into wedges
- 2–3 large bunches fresh watercress (Approx. 500g)
- Buttered bread or fry bread for serving
Motumotu (Dumplings)
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp salt
- 1 +/- cup cold water
Mix into a soft dough. Don’t overwork it. Roll into golf ball-sized dumplings and set aside.
Method
- Place pork bones into your biggest pot and cover with cold water
- Bring slowly to the boil, skimming off foam
- Add onions, garlic and a good grind of black pepper
- Reduce to a gentle simmer and cook 3–4 hours until meat is falling off the bone and broth is rich
- Season with salt to taste
- Add Agria potatoes and cook for 20 minutes
- Add cabbage and cook another 10 minutes
- Top with watercress and let it wilt for 2–3 minutes
- Add motumotu, cover with lid and cook 10 minutes, don’t lift the lid, it is all about steam now!
To Serve
- Bowls loaded with pork bones, potatoes, cabbage and watercress
- 2–3 motumotu per serve
- Ladle over rich broth
- Serve with buttered bread or fry bread and a bit of Wattie’s on the side.
That’s really what a pork bone boil-up is about for me, not just the food, but what it represents. It’s a pot bubbling away while everyone gathers, tells yarns, and slows down for a bit. No fuss, no waste, just honest food that’s fed generations of pig hunters, fishermen, farmers and families doing it a bit tough but still eating well. In a world that’s got pretty complicated, this is one of those meals that keeps things simple and that’s exactly why it still hits the spot every time.
KEZZA’S TIP
Don’t rush the broth. Low and slow is everything. Wild pork takes it up a level if you’ve got it. And don’t be shy with the watercress — it’s not garnish, it’s the flavour. Better the next day too… if there’s any left.
If you have any burning questions, drop us a line email: info@thebbqhut.co.nz
Words: Kerren “Kezza” Packer
Photography: Jeannie “Jea” Davis