Luxembourg Judd mat Gaardebounen

Luxembourg Judd mat Gaardebounen: Step by Step

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1. Cover the pork with cold water in a large pan, add the onion, carrot and bay leaf and bring to just below a simmer. Cook gently for 75 minutes, turning once.

   Mark done Start 75 min timer

2. Boil the potatoes in salted water for 20 minutes until tender and keep them warm.

   Mark done Start 20 min timer

3. Lift 400 ml of the pork stock into a small pan, add the beans and cook for 8 minutes until tender.

   Mark done Start 8 min timer

4. Melt the butter in another pan, stir in the flour for 1 minute, then add 300 ml of the bean stock a little at a time, stirring, until smooth.

   Mark done Start 1 min timer

5. Stir in the cream and parsley, fold in the beans and warm through for 2 minutes. Season.

   Mark done Start 2 min timer

6. Slice the pork thickly and serve on the beans with the potatoes.

   Mark done

A Few Pointers

• Keep the pork below a simmer so it stays tender.
• If the collar is very salty, soak it in cold water first.
• Peel large broad beans if the skins are tough.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

Serve It With

Boiled potatoes · Mustard · Pickled gherkins · Crusty bread

Storage

Keeps for 3 days in the fridge. Reheat gently so the sauce does not split.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.