Judd mat Gaardebounen (Smoked Collar of Pork with Broad Beans)
Savor the hearty and rustic flavors of Luxembourg with Judd mat Gaardebounen, a beloved dish that pairs tender smoked pork with fresh broad beans in a rich, comforting broth. Perfect for family gatherings or cozy dinners, this dish is a true taste of Luxembourgish tradition.
Ingredients
- 2 pounds smoked pork collar (Judd)
- 1 pound fresh or frozen broad beans (Gaardebounen)
- 1 large onion, peeled and halved
- 2 carrots, peeled and cut into chunks
- 1 leek, cleaned and sliced
- 2-3 cloves garlic, crushed
- 4-5 small potatoes, peeled
- 2 bay leaves
- 6-8 whole black peppercorns
- Salt to taste
- Water or vegetable broth (enough to cover the meat)
- 2 tablespoons butter (optional)
Instructions
-
Prepare the Pork
Rinse the smoked pork collar under cold water. Place it in a large pot and cover with water or vegetable broth. Add the onion, bay leaves, and peppercorns. Bring to a boil, then reduce the heat and simmer gently for about 1.5 to 2 hours, until the meat is tender and flavorful.
-
Cook the Vegetables
About 30 minutes before the pork is done, add the carrots, leek, and garlic to the pot. Cook until the vegetables are tender.
-
Prepare the Broad Beans
If using fresh broad beans, blanch them in boiling water for 2–3 minutes, then peel off the outer skins. If using frozen beans, rinse under warm water. Add the beans to the pot in the last 15 minutes of cooking.
-
Cook the Potatoes
Boil the peeled potatoes separately until tender. Drain and set aside.
-
Serve
Slice the smoked pork collar and arrange it on a serving platter with the broad beans and vegetables. Spoon some of the cooking broth over the top. Serve the boiled potatoes on the side, optionally with a pat of butter.
Serving
Judd mat Gaardebounen is traditionally enjoyed with a slice of crusty bread and a glass of crisp white wine or local beer. This dish brings together the comforting flavors of Luxembourg in every bite and is perfect for sharing with family and friends.
