Luxembourg’s smoked pork collar served with broad beans in a light creamy sauce.
Judd mat Gaardebounen is one of Luxembourg’s best-known traditional dishes. Smoked pork is simmered until tender and paired with broad beans, often in a lightly thickened sauce.
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- Cook
- 1 hour 45 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
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.
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Simmer gently for 75–90 minutes until tender. Reserve some cooking broth.
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Cook broad beans until tender and drain.
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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.
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Slice the pork thickly and serve with the broad beans and boiled potatoes.
Chef’s 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.
Serve with
Boiled potatoes
Storage
Refrigerate pork and beans for up to 3 days. Reheat gently until hot throughout.
Allergens
Contains wheat and milk. Check smoked pork for curing additives and allergens.
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