Luxembourgish Smoked Pork Collar with Broad Beans

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Judd mat Gaardebounen, often regarded as Luxembourg's national dish, is a hearty and satisfying meal that features smoked pork collar (known as "Judd") served with a creamy broad bean (fava bean) sauce. The dish is a symbol of Luxembourg’s rustic culinary traditions, offering a delightful combination of smoky, savory meat paired with the fresh, buttery flavor of broad beans. It’s a perfect dish for a cozy family meal or a traditional gathering, particularly in the spring and early summer when broad beans are in season.

Ingredients:

For the Pork Collar:

- 2.5-3 lbs (1.1-1.3 kg) smoked pork collar (Judd)

- 1 large onion, peeled and halved

- 2-3 cloves garlic, peeled

- 2-3 bay leaves

- 10-12 black peppercorns

- 1-2 sprigs fresh thyme (optional)

- 1-2 carrots, peeled and cut into large pieces

- 1 leek, cleaned and cut into large pieces

- 1 celery stalk, cut into large pieces

For the Broad Beans:

- 2 lbs (900g) fresh broad beans (or 1.5 lbs shelled)

- 2 tablespoons butter

- 1 tablespoon flour

- 1 cup (240 ml) chicken or vegetable broth

- 1/2 cup (120 ml) heavy cream

- 1 tablespoon Dijon mustard

- Salt and pepper, to taste

- Chopped fresh parsley, for garnish

Instructions:

1. Cook the Pork Collar:

  - Place the smoked pork collar in a large pot. Cover with cold water and bring to a boil over medium-high heat.

  - Skim off any foam that forms on the surface, then add the onion, garlic, bay leaves, peppercorns, thyme (if using), carrots, leek, and celery.

  - Reduce the heat to low and simmer gently for 2 to 2.5 hours, or until the pork is tender. The meat should be easy to slice but not falling apart.

   - Once done, remove the pork collar from the pot and set aside, keeping it warm. Reserve the cooking liquid to moisten the meat if necessary when serving.

2. Prepare the Broad Beans:

   - While the pork is cooking, shell the broad beans. If using fresh broad beans, blanch them in boiling water for 2-3 minutes, then drain and transfer them to an ice bath to cool. Once cooled, remove the outer skins to reveal the bright green beans inside.

  - If using frozen broad beans, they can be used directly after thawing.

3. Make the Broad Bean Sauce:

   - In a large skillet or saucepan, melt the butter over medium heat.

  - Stir in the flour to form a roux, cooking for 1-2 minutes until it is light golden in color.

  - Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps, and cook for a few minutes until the sauce begins to thicken.

  - Stir in the heavy cream and Dijon mustard, then add the shelled broad beans.

  - Cook the beans in the sauce for about 5-10 minutes, or until they are tender and the sauce has thickened to your liking. Season with salt and pepper to taste.

4. Serve:

  - Slice the smoked pork collar into thick slices and serve it alongside the broad beans in their creamy sauce.

  - Garnish with freshly chopped parsley and serve with boiled potatoes, crusty bread, or a simple green salad.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 600-650 kcal

- Fat: 35g

 - Saturated Fat: 15g

- Protein: 40g

- Carbohydrates: 30g

 - Sugars: 3g

- Fiber: 7g

Notes:

- Smoked Pork Collar: The quality of the smoked pork collar is key to the flavor of this dish. Make sure to choose a well-smoked, high-quality piece of meat. If pork collar is unavailable, smoked pork shoulder can be used as an alternative.

- Broad Beans: Fresh broad beans are traditional and offer the best flavor, especially in spring and early summer. If they are out of season, frozen broad beans are a good substitute. The double-shelling process (removing the outer pod and then the individual skins) is essential to achieve the tender, creamy texture.

- Serving Suggestions: Judd mat Gaardebounen is traditionally served with boiled potatoes or mashed potatoes, which complement the rich, creamy sauce. Crusty bread or a green salad can also be served on the side.

- Leftovers: This dish reheats well and can be enjoyed the next day. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Judd mat Gaardebounen is a classic Luxembourgish dish that combines the smoky richness of pork with the fresh, buttery flavor of broad beans. It’s a dish that celebrates the simplicity and heartiness of traditional Luxembourg cuisine, perfect for a comforting and satisfying meal.

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