Judd mat Gaardebounen

Smoked pork collar with broad beans — the national dish.

Ingredients

• 1.2 kg Smoked pork collar
• 800 g Broad beans
• 150 g Bacon
• 2 Onion
• 2 Carrots
• 2 Bay leaves
• ½ cup Cream
• 2 tbsp Flour
• 800 g Potatoes
• 2 tsp Savory herb
• 1 tsp Salt
• 3 L Water

Method

1. Soak the pork — Soak the smoked collar overnight in cold water to draw out excess salt.
2. Boil — Simmer with onion, carrot and bay for 2 hours until tender.
3. Cook the beans — Cook the broad beans with savory until soft, then peel off the tough outer skins.
4. Make the sauce — Fry the bacon, dust in flour, then add cream and a ladle of the pork broth.
5. Combine — Fold the beans through the sauce.
6. Judd is ready — Slice the pork thickly and serve with the beans and boiled potatoes.

More Luxembourg recipes

• Bouneschlupp
• Gromperekichelcher