Judd mat Gaardenbounen / Saubohnen / Smoked neck of Porc / KariLux

Cook the Judd (pork collar) in hot water for a few minutes to remove excess salt.

Pour out the water from the pot.

Let the Judd sit for a few minutes.

Put the Judd back in the pot and cover it with water.

Cook the Judd for 45 minutes.

Add vegetables (carrots, onion, leek) to the pot and cover it up.

Cook again for 30-45 minutes.

In a separate pan, cook butter with ham and onion.

Add flour to the pan and cook until it gets brownish.

Take about 1 L of meat bouillon from the pot where the Judd is cooking and add it to the pan, using a whisk to remove clumps.

Add the broad beans and savory to the pan, mix it, and cook for 15-20 minutes.

Add cream to the mixture.

Take the Judd out, cut it into slices, and serve with the broad beans.

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