Ingredients: 

• 1 leg of wild pork
• 1 tablespoon salt
• 3 potato
• 2 kumara
• ¼ pumpkin
• 2 bunches fresh watercress
• 2 cups flour
• 1 tablespoon baking powder
• Extra pinch of salt
• 1 cup cold water

1
Cut the meat away from the bone and chop into small even pieces, place into a pot and cover the meat with cold water
 Add salt and bring the water to the boil
Turn down to simmer gently for 2 hours and remove any scum that forms.

2
In the meantime wash and peel the potatoes, kumara and pumpkin
Chop into even chunks, place into a pot of salted water and cooked till just soft
Wash the watercress, snap stalks in half and leave in a bowl of cold water till needed 
For the doughboys, place flour into bowl, add the baking powder and salt, carefully pour in enough water to form a dough
Kneed dough gently and roll out small balls ready for the pot

3
After the pork has been boiling for 2 hours push the watercress into the simmering water and place the doughboys on top
Place the lid on and simmer for a further 15 minutes
Serve the boil up hot with the vegetables and doughboy