Judd mat Gaardebounen
Luxembourg's national dish, smoked pork collar with broad beans, with lineage documented as far back as a 14th-century travel account of a meal eaten en route to the Abbey of Echternach. The dish carries a real local legend from the village of Gostingen, whose famed broad-bean growers earned the nickname 'Bounepatscherten' (bean-madmen). Judd — the specific smoked pork collar cut, not leg or shoulder — is a specialty butcher item outside Luxembourg's Moselle region, so a smoked pork shoulder or neck is a realistic substitute.
Meat
⚠ Contains: Dairy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.2 kg smoked pork collar (or substitute smoked pork shoulder or neck)
- 1 onion, studded with cloves
- 2 carrots
- 2 celery stalks
- 1 leek
- Bay leaf, peppercorns
- 500g broad (fava) beans, fresh or frozen
- 1 small onion, diced
- 30g butter
- 20g flour
- Savory herb, if available
Steps
- Soak the smoked pork collar in cold water for a few hours if very salty.
- Simmer the pork gently with the studded onion, carrots, celery, leek, bay leaf, and peppercorns for 2-2.5 hours until tender.
- Cook the broad beans until tender, slipping off the tough outer skins, and reserve some cooking liquid.
- Make a light roux with butter and flour, thin with pork broth and bean cooking liquid, season with savory herb if available, and fold in the beans.
- Slice the pork collar and serve with the creamed broad beans and boiled or mashed potatoes.