Judd mat Gaardebounen (Luxembourg Smoked Pork with Broad Beans)
In short: Smoked pork collar simmered until tender and sliced thick, served on a creamy broad bean sauce with boiled potatoes, Luxembourg's best-known dish. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Resting
- 12 h
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 670 kcal
Judd mat Gaardebounen is the dish most often called Luxembourg's national plate. A salted, smoked pork collar is soaked overnight, simmered gently with vegetables and bay until tender, then sliced thickly. It is served on a pool of creamy broad bean sauce with boiled potatoes. Salty, smoky pork against soft, mellow beans is the whole idea, and a glass of dry Moselle white wine goes well with it.
Instructions
- Drain the soaked pork and put it in a large pot with the clove-studded onion, carrot, leek, bay leaves and peppercorns. Cover with fresh cold water by 5 cm (2 in).
- Bring to a gentle boil and skim off the foam. Reduce the heat and simmer, partly covered, for 1 hour 30 minutes to 2 hours, until the pork is tender throughout and a knife slides in easily.
- Meanwhile, boil the potatoes in salted water for 20 to 25 minutes until tender, then drain and keep warm. Cook the broad beans in boiling salted water for 5 minutes, drain and slip them out of their tough skins for a smoother sauce.
- Lift the pork onto a board, wrap it in foil and keep it warm. Strain the cooking liquid and measure 250 ml (1 cup). Taste it first, as it will be salty.
- Melt the butter in a saucepan over medium heat and cook the chopped onion for 5 minutes until soft. Stir in the flour for 1 minute, then gradually whisk in the measured liquid and the cream. Simmer for 5 minutes until smooth and thick.
- Fold in the broad beans and parsley and warm through for 3 minutes. Season with pepper, adding salt only if needed.
- Slice the pork thickly. Spoon the beans onto warm plates, lay the pork slices on top and serve with the boiled potatoes.
Tips
- Smoked salted pork collar can be hard to find outside Luxembourg. A smoked pork shoulder or smoked gammon joint of the same weight works, and should also be soaked overnight, changing the water once or twice.
- If the cooking liquid is very salty, use half liquid and half milk or unsalted chicken stock in the sauce. Leftover pork is excellent in sandwiches or fried with potatoes.
Questions and answers
What is judd mat gaardebounen?
It is smoked, salted pork collar simmered until tender and served in thick slices on a creamy broad bean sauce with boiled potatoes. Many people call it the national dish of Luxembourg.
Can I use frozen broad beans?
Yes. Frozen shelled broad beans work well. Boil them for 5 minutes, drain and slip off the tough outer skins for the smoothest, brightest sauce.
What can I drink with judd mat gaardebounen?
A dry white wine from the Moselle, such as Riesling or Pinot Gris, goes well with the smoky pork and creamy beans. A light, crisp beer also cuts through the richness.
How long does it take to make Judd mat Gaardebounen (Luxembourg Smoked Pork with Broad Beans)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Judd mat Gaardebounen (Luxembourg Smoked Pork with Broad Beans)?
About 670 kcal per serving, with 39 g of protein, 47 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 47 g |
| Fat | 35 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
