Luxembourgish Judd mat Gaardebounen

Ingredients

• 2 1/2 lbs smoked pork collar
• 2 carrots, cut into large chunks
• 2 leeks, cut into large chunks
• 1 onion, studded with 2 whole cloves
• 1 stalk celery
• 1 bay leaf
• 4 lbs fresh or frozen broad (fava) beans, shelled
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup heavy cream
• A few sprigs savory or thyme
• Salt and black pepper to taste

Before you cook

• Rinse the smoked pork collar under cold water.
• Cut the carrots, leeks and celery into large chunks and stud the onion with the cloves.

Steps

1. Place the pork collar in a large pot and cover with fresh cold water.
2. Bring to a boil, then drain and discard the water to remove excess salt.
3. Return the pork to the pot and cover again with fresh water.
4. Add the carrots, leeks, studded onion, celery and bay leaf.
5. Bring to a boil, then reduce to a gentle simmer.
6. Cover and simmer for 1 1/2 hours, until the pork is fork-tender.
7. Boil the shelled broad beans in a separate pot of salted water with the savory for 6 to 8 minutes, until tender, then drain, reserving 1/2 cup of the cooking liquid.
8. Melt the butter in a saucepan over medium heat.
9. Whisk in the flour and cook for 1 minute to form a paste.
10. Gradually whisk in the reserved bean cooking liquid until smooth.
11. Stir in the cream and the cooked broad beans.
12. Simmer the bean sauce for 5 minutes, until slightly thickened, then season with salt and pepper.
13. Lift the pork collar from the pot and slice it thickly.
14. Serve the sliced pork with the creamy broad beans spooned alongside.