Judd mat Gaardebounen

Judd mat Gaardebounen is a Luxembourg style smoked neck of pork with broad beans. The other ingredients used for Judd mat Gaardebounen preparation are leeks, carrots, onions, celery, cloves, flour and butter. The smoked pork collar is soaked in water overnight. Next day it is boiled and skimmed along with vegetables, spices and a glass of Elbling wine. The butter is melted in a saucepan, then flour and meat stock are stirred in and simmered for several minutes. Afterwards blanched beans are added to the sauce which is mixed with savory pepper and salt. When the pork is ready, it is removed from the broth, sliced and arranged on a large plate with beans. The dish goes best with boiled potatoes and beer.