The Boil Up Bro!

Ingredients
3kg (6.6 lb) pork neck, bone in
500g (1.1 lb) bacon bones
1 tbsp salt
1 tbsp pepperberry
1 tbsp wattleseed
1 large Kumara (sweet potato)
3 waxy potatoes (Urenika, dutch cream, new potatoes)
3 carrot
2 brown onions
1/2 white cabbage
1 250g bunch, (0.5 lb) watercress
fry bread, to serve
Method
Bring 5L (1.3 gal) of water to the boil in a large pot. Slice the pork into big chunks, about the size of your hand.
To the pot, add the sliced pork neck, bacon bones, salt, pepperberry and wattleseed. Simmer for 1 hour with the lid off.
With the skin on, cut the kumara (sweet potato) into quarters lengthwise, then slice crosswise into 4-6 thick pieces depending on the size of the kumara.
Peel and slice the onion into quarters, then slice the carrot and potato into a similar size.
Remove the core, then slice the cabbage into 6 wedge-shaped pieces and keep separate.
Once the pork has been simmering for 1 hour, add the kumara, onion, carrot and potato and continue simmering for a further 15-20 minutes.
Once the vegetables are soft, add the cabbage and watercress to the pot for 3-4 minutes before serving.
Serve with freshly made fry bread or sourdough.