Entree: Luxembourg – National Cuisine – Judd mat Gaardebounen (Smoked Pork Neck with Broad Beans)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 1 smoked pork neck (Judd), approx. 2.2 lb (1 kg), bone-in if available
- 1 cup (240 ml) dry white wine (or Luxembourg Moselle Riesling)
- 6 cups (1.4 L) water, enough to cover the meat
- 1 bay leaf
- 4 whole cloves
- 10 black peppercorns
- 1 medium carrot, peeled and halved, approx. 4 oz (115 g)
- 1 stalk celery, halved, approx. 2 oz (60 g)
- 1 lb (450 g) fresh broad beans (fava), shelled
- 6 oz (170 g) smoked bacon, diced
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 tbsp (30 g) unsalted butter
- Salt and black pepper to taste
- 1 1/2 lb (680 g) small waxy potatoes (e.g., Yukon Gold), scrubbed and boiled whole
- 2 tbsp (30 g) whole-grain mustard or Dijon, for serving
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Poach the smoked pork neck: place the smoked pork neck in a large pot with 6 cups (1.4 L) water, 1 cup (240 ml) white wine, bay leaf, cloves, peppercorns, carrot and celery. Bring to a simmer, skim any foam, then cover and simmer gently for 1 1/2–2 hours until meat is tender and just cooked through. Keep the cooking liquid; it will serve as stock for the beans.
2. Prepare the broad beans: if using fresh beans, blanch them in boiling salted water 2–3 minutes, drain, then if desired slip off their outer skins for a sweeter texture. Reserve.
3. Cook bacon and onions: in a large skillet, melt 2 tbsp (30 g) butter over medium heat, add 6 oz (170 g) diced bacon and cook until the fat renders and pieces are crisp. Add the chopped onion and sauté until translucent and lightly golden.
4. Combine beans and stock: add the blanched/shelled broad beans to the skillet with bacon and onions, pour in about 1 cup (240 ml) of the reserved pork cooking liquid (or enough to barely moisten), season with salt and pepper, cover and simmer gently 10–12 minutes until beans are tender and flavors meld. Adjust seasoning.
5. Finish meat and potatoes: remove the pork neck from the poaching liquid, slice into thick portions. Keep potatoes boiled and warm; if desired, reheat slices of pork briefly in the skillet or under low oven heat.
6. Serve: plate slices of smoked pork neck with a generous portion of Gaardebounen alongside boiled potatoes, spoon the bacon-onion-bean mixture over and around the meat, garnish with chopped parsley, and offer whole-grain mustard at the table.