Entree: Luxembourg – Northern Culinary Region – Judd mat Gaardebounen (smoked pork with braised broad beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 smoked pork collar (neck), approx. 2 lb (900 g)
- 1 tbsp (15 ml) vegetable oil
- 4 oz (115 g) bacon, diced
- 1 large onion, sliced (about 150 g)
- 1 carrot, peeled and chopped (about 70 g)
- 2 celery stalks, chopped (about 100 g)
- 2 garlic cloves, crushed
- 1 cup (240 ml) dry white wine
- 4 cups (960 ml) chicken or pork stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 lb (454 g) fresh or frozen broad beans (fava beans), shelled
- 1 lb (454 g) small waxy potatoes, scrubbed (optional, to serve)
- 1/2 cup (120 ml) heavy cream
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Rinse the smoked pork collar under cold water and pat dry. In a large pot, warm 1 tbsp (15 ml) oil over medium heat, add the pork collar and brown lightly on all sides to develop flavor, about 5 minutes total.
2. Add bacon to the pot and cook until it begins to render fat. Stir in the sliced onion, carrot, celery, and garlic; cook until vegetables soften, about 5–7 minutes.
3. Pour in the white wine to deglaze, scraping up browned bits, then add the stock, bay leaves, and thyme. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours until the pork is tender and flavors meld.
4. If using potatoes, add them to the pot during the last 25–30 minutes of cooking so they become tender in the broth.
5. While pork cooks, blanch the broad beans if fresh: drop them into boiling salted water for 2–3 minutes, then plunge into ice water and remove outer skins if desired. If using frozen beans, thaw and proceed.
6. About 15 minutes before the pork is done, remove the pork and keep warm. Add the broad beans to the pot with the vegetables and simmer until beans are tender, about 10–15 minutes.
7. Return sliced pork to the pot, stir in the heavy cream, and adjust seasoning with salt and pepper. Heat through gently without boiling so the cream does not break.
8. To serve, slice the pork collar into thick slices, arrange with potatoes and broad beans, spoon the sauce over everything, and garnish with chopped parsley.