Trying Luxembourg's NATIONAL DISH & Tastiest Dessert! + Exploring the City

Soak the smoked pork neck in cold water overnight to reduce saltiness.

Drain the pork and place it in a large pot with fresh water.

Add bay leaves, thyme, and pepper to the pot and bring to a boil.

Reduce heat and simmer for about 1.5 hours until the pork is tender.

While the pork is cooking, prepare the broad beans by removing them from their pods.

Peel and chop the onions, carrots, and potatoes into bite-sized pieces.

After 1.5 hours, add the chopped vegetables to the pot with the pork.

Continue to simmer for another 30 minutes until the vegetables are tender.

In a separate pan, melt butter over medium heat and sauté garlic until fragrant.

Add the broad beans to the garlic and sauté for 5 minutes until warmed through.

Once the pork and vegetables are done, remove the pork from the pot and let it rest.

Slice the pork neck and serve it alongside the vegetables and broad beans.

Drizzle with white wine and sprinkle with fresh parsley before serving.

Season with mustard, salt, and pepper to taste.

Allergens