Judd mat Gaardebounen is a beloved national dish of Luxembourg, representing the hearty and rustic culinary traditions of the region. This comforting meal combines smoky, tender pork with fresh broad beans, reflecting the agricultural heritage of Luxembourg’s countryside. The dish is traditionally prepared in late spring when broad beans are at their peak freshness, creating a harmonious blend of rich meat and delicate, buttery legumes.
Ingredients
- 1.5 kg smoked pork neck (Judd)
- 500g fresh broad beans (Gaardebounen)
- 1 large onion, diced
- 4 large potatoes, peeled and quartered
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons butter
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
Instructions
- Begin by rinsing the smoked pork neck and placing it in a large pot. Cover with cold water, add bay leaves and thyme, and bring to a gentle simmer. Cook for approximately 1.5 hours, skimming off any foam that forms on the surface.
- While the pork is cooking, prepare the broad beans by removing them from their pods. Blanch the beans in salted boiling water for 3-4 minutes, then immediately transfer to an ice bath to preserve their bright green color.
- After the pork has cooked, remove it from the pot and let it rest. Strain and reserve 2 cups of the cooking liquid for later use.
- In a separate pan, sauté the diced onions and minced garlic in butter until translucent and fragrant, about 5 minutes.
- Add the blanched broad beans to the onion mixture, stirring gently to combine. Pour in the reserved cooking liquid and cream, allowing the beans to simmer and become tender.
- Meanwhile, boil the quartered potatoes in salted water until they are fork-tender, approximately 15-20 minutes.
- Slice the smoked pork into thick, generous portions.
- Season the broad bean mixture with salt, pepper, and chopped parsley. Allow the sauce to reduce and thicken slightly.
- Plate the dish by arranging the sliced pork alongside the creamy broad beans and boiled potatoes.
- Garnish with additional fresh parsley and serve hot.
Chef Tips
- If fresh broad beans are unavailable, frozen beans can be substituted
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Serve with a side of crusty bread to soak up the delicious bean sauce
- Avoid overcooking the broad beans to maintain their vibrant color and texture
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