cook.

Judd mat Gaardebounen

Name: Judd mat Gaardebounen
Total time: 180 min
Yield: 4 servings
Cuisine: Luxembourgish
Ingredients: 1200 g smoked pork collar (judd); 1 onion, studded with 3 cloves; 2 bay leaves; 1 carrot, whole; 1 leek, whole; 800 g broad beans, podded (frozen is fine); 150 g smoked bacon, diced; 1 onion, diced, for the beans; 1 tbsp plain flour; 200 ml double cream; 2 sprigs fresh savory, or thyme; salt and black pepper, to taste; 800 g potatoes, boiled

Luxembourg's national dish: smoked pork collar soaked, simmered soft and served on broad beans in cream...

Ingredients

1200 g smoked pork collar (judd)

1 onion, studded with 3 cloves

2 bay leaves

1 carrot, whole

1 leek, whole

800 g broad beans, podded (frozen is fine)

150 g smoked bacon, diced

1 onion, diced, for the beans

1 tbsp plain flour

200 ml double cream

2 sprigs fresh savory, or thyme

salt and black pepper, to taste

800 g potatoes, boiled

Method

Soak the pork overnight in cold water, changing it once. This is the step the whole dish depends on and there is no shortcut for it.

Start it in fresh cold water, not boiling - heating it slowly from cold draws out more salt than dropping it into a hot pot.

Add the clove-studded onion, bay, carrot and leek, and simmer, barely bubbling, for 2 hours until a skewer slides in with no resistance.

Taste the cooking liquid at the halfway mark. If it is very salty, pour half away and top up with fresh hot water; the meat is still giving salt up at that point.

Cook the broad beans separately in salted water until tender, 8-10 minutes for frozen. Slip them out of their grey skins if you want the dish to look the way it does in Luxembourg.

Fry the bacon until the fat runs, add the diced onion and cook it soft, then stir in the flour and cook it for a minute.

Pour in a ladleful of the pork cooking liquid and the cream, add the savory, and let it thicken for 5 minutes. Season carefully - the bacon and the broth are both salty already.

Fold the beans into the sauce and warm them through without boiling them hard, which splits the cream.

Slice the pork thickly, lay it over the beans and serve with boiled potatoes.