Judd mat Gaardebounen
Introduction
Judd mat Gaardebounen is a quintessential dish from Luxembourg that translates to smoked pork collar with broad beans. This hearty and flavorful dish is often enjoyed during family gatherings, traditional celebrations, and as a staple in Luxembourgish cuisine. The dish has deep cultural roots and reflects the hearty and rustic style of Luxembourgish cooking, utilizing locally sourced ingredients like smoked pork collar and broad beans. Historically, this dish was often prepared during the late spring and summer seasons when broad beans were in abundance, offering a nutritious element to the meal. Its savory profile is well-balanced with the light, earthy sweetness of the beans, making it a cherished comfort food within the region.
Ingredients
- Smoked pork collar - 1 kg
- Broad beans - 500 g
- Onion - 1, finely chopped
- Carrot - 1, roughly chopped
- Celery - 1 stalk, roughly chopped
- Garlic - 2 cloves, minced
- Bay leaf - 1
- Cloves - 2
- White wine - 250 ml
- Chicken stock - 500 ml
- Butter - 50 g
- Parsley - A handful, chopped
- Salt - to taste
- Black pepper - to taste
Preparation Steps
Preparing the Smoked Pork Collar
Begin by rinsing the smoked pork collar under cold water to remove any excess curing salt. Place the meat in a large pot, cover it with water, and bring to a gentle boil. Allow it to simmer for about 10 minutes; this step helps to soften the smoked pork collar.
Cooking the Broad Beans
While the meat is simmering, shell the broad beans and blanch them in boiling water for about 3 minutes. After blanching, transfer the broad beans to an ice bath to halt the cooking process and retain their vibrant color. Once cooled, drain the beans and set them aside.
Cooking Instructions
Step 1: Braising the Pork
In the same pot used to simmer the pork, add onion, carrot, celery, and garlic. Allow the vegetables to soften slightly before deglazing the pot with white wine. After adding the wine, let it reduce by half.
Step 2: Simmering
Add the chicken stock, bay leaf, and cloves to the pot with the pork and vegetables. Season with salt and black pepper to taste. Cover the pot and allow the mixture to simmer gently on low heat for approximately 1.5 to 2 hours or until the smoked pork collar is tender. Check the cooking timer to ensure the time is followed accurately.
Step 3: Finishing Touches
After cooking, remove the meat from the pot and let it rest for a few minutes before slicing. Meanwhile, in a separate pan, melt the butter and sauté the blanched broad beans until they are heated through. Add chopped parsley for an added burst of flavor and color.
Serving Suggestions
Slice the smoked pork collar and serve it alongside the broad beans, spooning some of the cooking broth over both for added moisture and flavor. This dish is best enjoyed with crispy pan-fried potatoes or a rustic bread that can soak up the delicious juices. Pair with a crisp white wine or a robust lager to complement the savory flavors of the dish.
Conclusion
Judd mat Gaardebounen is a dish that embodies the spirit of Luxembourgish cuisine with its flavorful and hearty ingredients. The slow-cooked smoked pork collar paired with the fresh and vibrant broad beans offer a comforting and satisfying meal perfect for any occasion. Enjoy this meal as a taste of Luxembourg's culinary heritage and a reminder of the rich cultural traditions it preserves.