Chef-tested recipe
Luxembourg’s smoked pork collar served with broad beans in a light creamy sauce.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Boiled potatoes
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 1,200 g smoked pork neck or collar
- 800 g shelled broad beans paid link
- 200 g onion, chopped
- 150 g leek, sliced
- 2 bay leaves
- 6 black peppercorns
- 30 g butter
- 30 g plain flour paid link
- 300 ml pork cooking broth
- 150 ml cream
- 20 g parsley, chopped
- Salt and pepper, as needed paid link
Method
If the pork is very salty, soak it briefly in cold water. Put it in a pot with onion, leek, bay and peppercorns and cover with water.
Simmer gently for 75–90 minutes until tender. Reserve some cooking broth.
Cook broad beans until tender and drain.
Melt butter, stir in flour and cook 1 minute. Gradually whisk in reserved broth and cream to make a light sauce, then fold in broad beans and parsley.
Slice the pork thickly and serve with the broad beans and boiled potatoes.
Beginner Technique Notes
Smoked pork can be very salty, so avoid adding salt until the final sauce is tasted.
Substitutions
Smoked ham hock or another lightly smoked pork cut can be used. Frozen broad beans work well when fresh are unavailable.
Storage
Refrigerate pork and beans for up to 3 days. Reheat gently until hot throughout.
Allergen Notes
Contains wheat and milk. Check smoked pork for curing additives and allergens.
Always Cook with Heart. Always!
