Pork Broth, Roasted Pork Shoulder and Dough Boys
- 5kg Pork Bones, Roasted
- 2kg Chicken Bones, Roasted
- 5 Garlic Cloves, smashed
- 1bunch Thyme
- 1T Black Peppercorns
- 2 Large Onions, chopped
- 2 Large Carrots, peeled and chopped
- 1/2 Stick of Celery
- 250ml White Wine
- 2L Brown Chicken Stock
- 1 Bay Leaf
- 2 Kumara, peeled and diced
- 2 Potatoes, peeled and diced
- 1bunch Watercress, leaves picked
Roast the pork bones and chicken bones in a 180C oven.
In a large stock pot saute off the onion, carrot, celery and garlic. When vegetables are soft and lightly caramelised, add the pork bones and chicken bones then cover with brown chicken stock and water.
Add all herbs and spices to the pot. Bring up to a simmer and cook for approximately 3 hours.
Strain the broth and discard the bones and vegetables.
Place on the heat, bring back up to a simmer.
Place kumara, potatoes and picked pork shoulder meet in the broth and cook for another 10 minutes.
Cook dough boys in the broth (see recipe below).
When the dough boys are cooked and the kumara and potatoes are soft, season with salt and pepper.
Add the picked watercress just before serving.
Roasted Pork Shoulder
- 1 Pork Shoulder
- Blended Oil
- Garlic, mince
Preheat the oven to 180C degrees
In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 120C degrees. Continue to cook for approximately 2 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Pull meat apart and add to the pork broth.
- 2 cup self-rising flour, sieved
- 1T Dried Thyme
- 1/2 C Pork Broth, cooled.
Sieve dry ingredients together. Slowly add pork to the dry ingredients to make a dough. Careful not to overwork.
Using a spoon, slowly drop spoonfuls of dough into hot pork broth 20 minutes before serving the boil up.