Entree: Luxembourg – National Cuisine – Judd mat Gaardebounen (Smoked Pork Neck with Broad Beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

Smoked pork neck (Judd), 1 kg gross (bone-in assumption); estimated 700 g cooked edible meat, allowing for bone and cooking loss.
Dry white wine, 240 ml (about 237 g).
Water, 1,400 ml (about 1,400 g), for poaching.
Bay leaf, 1 leaf (about 0.2 g).
Cloves, 4 whole (about 0.8 g).
Black peppercorns, 10 (about 0.5 g).
Carrot, peeled, 115 g.
Celery, 60 g.
Fresh broad beans (fava), shelled, 450 g.
Smoked bacon, diced, 170 g.
Onion, chopped, 170 g.
Unsalted butter, 30 g.
Salt and black pepper, to taste; quantity unspecified.
Small waxy potatoes, 680 g, boiled whole.
Whole-grain mustard or Dijon mustard, 30 g, for serving.
Fresh parsley, chopped, 8 g.

Instructions

1. Place the smoked pork neck, water, white wine, bay leaf, cloves, peppercorns, carrot, and celery in a large pot. Bring to a simmer, skim any foam, cover, and simmer gently for 1½–2 hours, until the meat is tender and cooked through. Reserve the cooking liquid; discard the bay leaf, cloves, peppercorns, carrot, and celery after poaching.
2. Blanch the shelled broad beans in boiling salted water for 2–3 minutes, then drain. Slip off the outer skins if desired and set the beans aside.
3. Melt the butter in a large skillet over medium heat. Add the diced smoked bacon and cook until its fat renders and the pieces are crisp. Add the chopped onion and sauté until translucent and lightly golden.
4. Add the broad beans and about 240 ml of the reserved pork cooking liquid, or enough to barely moisten them. Season with salt and black pepper to taste. Cover and simmer gently for 10–12 minutes, until the beans are tender; adjust the seasoning.
5. Remove the pork neck from the poaching liquid and slice into thick portions. Boil the scrubbed potatoes whole until tender, then keep warm. If desired, briefly reheat the pork slices in the skillet or in a low oven.
6. Serve the pork with the broad-bean mixture and boiled potatoes. Spoon some bacon, onion, and beans over and around the meat, garnish with parsley, and offer the mustard at the table.