Ingredients for Brine:

Cold Water

Sugar

Salt

Sugar

 Colour Quick

1kg Fresh Pork Rib or Brisket Bones

Manuka Sawdust

Ingredients for Boil Up:

1kg Bacon Bones

Turnip Tops or Watercress

Maori Potato

Kumara

Pumkin

Kamokamo

Carrots

Salt

Flour

Baking Powder

Mix the salt, water and colour quick in a bucket, add the bones and keep in the brine for at least 24 hours. Remove from the brine and pat dry with a tea towel. (The drier the bones helps the smoke to stick to the meat for more flavour)

Place the rinsed bones into a large pot and fill with cold water to just above the bones.· Bring to boil and simmer on gentle heat for approximately 2- 2 1/2 hours.· *Optional to change water half way through cooking time.· Top-up with hot water throughout the cooking to keep the level of water just above the bones.· I prefer to allow the meat on my bones to become as tender as possible, but before it comes away from the bones

Add potatoes and kumara to pot of almost cooked bones and turn the heat up a little.· Make sure sufficient water covers all the vegetables.· Cook for approximately 20-30 minutes till vegetables are 1/2 cooked. ·

Add the cleaned Watercress to the bones and vegetables.· Place on top of the potatoes and kumara and again ensure all the kai (food) is covered with sufficient water.

In a bowl add the flour, baking powder and salt to taste and mix with a little water till enough to form small balls. Place into the same pot and cook gently for 15 minutes.

Do not stir the pot. Optional to sprinkle salt (According to taste, or add seasoning when served) over Watercress and cook until tender.

Strain excess water and serve with Maori Bread when the Watercress or Turnip Tops are cooked through.