Pork Bones & Puha Soup

Ingredients

3 kg pork neck, pork hock or whatever you’ve got (cut into smaller pieces)

2 medium onions, roughly diced

4 garlic cloves

2 bay leaves

2 carrots sliced

1 leek, roughly chopped

4 celery sticks, roughly chopped

1 bunch parsley

1 tablespoon salt

1 teaspoon freshly ground black pepper

2 bunches puha, roughly chopped / watercress / nasturtium

Method

This is a traditional Maori soup. Puha is a leafy vegetable, like a cross between dandelion & watercress.

This is a great soup for using leftovers

Add the pork, leek, celery, garlic, onion and carrot to a stock pot and fill with water to cover all the ingredients. Add the bay leaves, parsley stalks and the salt and pepper.  Bring it to the boil and allow it to simmer for about an hour. 

Take out the pork from the stock and add the rest of the parsley and the puha/watercress. Chop up the pork and serve in a bowl with some stock