Luxembourg - Smoked neck of pork with broad beans

If using whole beans, use around 2 kg. Open the pods and remove the beans and keep them for the recipe. You can make a wonderful vegetable stock with the pods: boil them in 2 litres of water and a little vinegar for at least 2 hours, filter and store.

PREPARATION

Allow the meat to soak overnight in cold water in order to remove the salt.

The next day, change the water and bring to the boil. When the water boils, reduce the heat, skim it and add the washed and chopped leeks, carrots, onions and celery. Add the bay leaf, clove and pepper and a little white wine, cover and allow to simmer gently for at least 3 hours.

Then heat the butter in a large casserole dish, add the cornflour and fry it. Before it can burn, gradually begin to add the cooking juice from the meat and stir constantly with a wooden spoon. Blanch the beans, drain them and add the juice with the savory and the meat. Cover and allow to simmer gently for 30 minutes.

Cut the meat into slices and serve separately. Serve the beans in a terrine dish, sprinkled with chopped flat-leaf parsley, along with boiled potatoes.