Recette Judd mat Gaardebounen (Abléck project, initiative PAN, Luxembourg)

In a heavy-bottomed saucepan, place the pork, carrot, and leek coarsely cut.

Add the bay leaf, clove, and thyme; cover with water and bring to a boil.

Reduce the heat and simmer, covered, over low heat for about 1 hour 30 minutes.

Boil the potatoes in salted water, drain, and set aside.

Cut the bacon into small cubes and fry it in the pan.

Add the cut potatoes and parsley to the pan and mix for a few moments.

Drain the beans but save the water for the roux.

Melt the butter in a saucepan, add the flour while stirring until it turns into a light brown roux.

Add the water from the beans until it has turned into a thick sauce.

Season with salt, pepper, savory, and add the beans.

Take out the smoked pork collar and cut it into evenly thick slices (approximately 1 cm).

Place in a large deep plate with potatoes and beans and serve with mustard.

Equipment Needed

Allergens