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Judd mat Gaardebounen

Name: Judd mat Gaardebounen
Total time: 2h + soak
Yield: 4 servings
Cuisine: Luxembourg
Ingredients: 1kg smoked pork collar (Judd), soaked overnight; 500g shelled broad beans (fresh or frozen); 1 onion, 2 carrots, 1 leek, 2 bay leaves; 30g butter, 30g flour; 200ml cream, 1 tbsp summer savory; Boiled potatoes, mustard to serve

Luxembourg's national dish: smoked collar of pork simmered with broad beans in a creamy savory sauce.

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2h + soak 4 servings Medium

Ingredients

• 1kg smoked pork collar (Judd), soaked overnight
• 500g shelled broad beans (fresh or frozen)
• 1 onion, 2 carrots, 1 leek, 2 bay leaves
• 30g butter, 30g flour
• 200ml cream, 1 tbsp summer savory
• Boiled potatoes, mustard to serve

Method

Step 1 of 425%

Drain the pork, cover with fresh water, add onion, carrot, leek and bay. Simmer 1 hour 30 minutes until tender.

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1
Drain the pork, cover with fresh water, add onion, carrot, leek and bay. Simmer 1 hour 30 minutes until tender.
2
Blanch broad beans 3 minutes; slip from skins if large.
3
Make a roux with butter and flour, whisk in 400ml of the pork cooking liquid until smooth. Stir in cream and savory.
4
Add the beans to warm through. Slice the pork and serve over potatoes, smothered in the bean sauce.