Judd mat GaardebounenSmoked Pork with Broad Beans
A rustic Luxembourg-style main of tender smoked pork collar served with a buttery fava bean sauce and boiled potatoes. The smoky meat and mild mustardy beans make a comforting cold-weather meal.
Prep
25m
Cook
1h 50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pork
- 1.2kgSmoked Pork Collar
- 700mlMeat Stock
Beans
- 200mlMeat Stock
Pork
- 2pcsBay Leaf
Beans
- 800gFava Bean
- 150gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 40gUnsalted Butter
- 20gAll-Purpose Flour
- 30gMustard
- 10gSalt
- 2gWhite Pepper
Serving
- 800gPotato (peeled)
- 1lWater
- 10gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the smoked pork collar in a large pot with the meat stock and bay leaves. Bring to a gentle simmer, cover partially, and cook for about 90 minutes, until very tender.
- 02
Lift out the pork, cover it to keep warm, and discard the bay leaves.
- 03
Melt the unsalted butter in a saucepan over medium heat. Add the onion and garlic and cook until soft.
- 04
Stir in the all-purpose flour and cook for 1 minute.
- 05
Gradually whisk in the meat stock, then add the fava beans. Simmer until the beans are hot and the sauce lightly coats them.
- 06
Stir in the mustard, then season cautiously with the salt and white pepper because the smoked pork and stock may already be salty.
- 07
Cook the potato in the water until tender, then drain well.
- 08
Slice the pork and serve with the beans and potato, finished with the fresh parsley.
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