Judd mat Gaardebounen

Prep time: 20 minutes (plus overnight soaking)

Cook time: 2 hours 30 minutes

Total time: 2 hours 50 minutes

Servings: 6 servings

Country of Origin: Luxembourg

Description

Smoked collar of pork boiled tender and served in thick slices over a creamy savory sauce of broad beans (fava beans) and savory herbs.

Presentation & How It's Eaten

Served hot on plates with sliced pork collar set over broad beans alongside boiled salted potatoes and cold Luxembourgish beer.

Ingredients

• 3 lbs smoked pork collar (or smoked pork shoulder)

• 2 lbs fresh or frozen broad beans (fava beans), shelled

• 2 carrots, chopped

• 2 leeks, sliced

• 1 onion, studded with 2 cloves

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 1 cup heavy cream

• 1 bunch fresh savory (summer savory herb)

• Salt and black pepper

Step-by-Step Directions

1. Desalt Pork: Soak smoked pork collar in cold water overnight.

2. Boil Pork: Place pork collar in a large pot with carrots, leeks, clove-studded onion, and water. Simmer 2 hours until tender.

3. Cook Broad Beans: Blanch broad beans in boiling water for 5 minutes, then drain and peel skin if tough.

4. Make Cream Sauce: Melt butter in saucepan, whisk in flour for 1 minute. Add 1.5 cups reserved pork cooking broth and cream. Add beans and chopped savory; simmer 10 minutes.

5. Slice & Serve: Carve smoked pork into thick slices and serve over warm creamy broad beans.

Optional

• Riesling Splash: Add 1/4 cup Luxembourgish dry Riesling wine to cream sauce.

Cooking Tips

• Summer Savory Key: Fresh summer savory herb (Bohnenkraut) is vital to give fava beans their authentic herbal flavor profile.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~580 kcal

• Total Fat: 34g

• Saturated Fat: 15g

• Cholesterol: 135mg

• Sodium: 980mg

• Total Carbohydrates: 28g

• Dietary Fiber: 8g

• Sugars: 4g

• Protein: 42g