Luxembourg - Smoked neck of pork with broad beans
Judd mat gaardebounen
INGREDIENTS (serves 4)
• 1 kg of smoked pork neck
• 1 leek
• 4 carrots
• 1 onion
• 1 stick of celery
• 1 kg of fresh beans
• 200 ml of white wine
• 50 g of butter
• 2 tablespoons of cornflour
• Salt and pepper
• 1 bay leaf, a clove and some savory
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.
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.
last modification: 2015-07-22 13:15:20
© European Commission, 2013