Judd mat Gaardebounen

Medium·40 min active + 2 hours 20 min resting

Luxembourg's national dish — smoked pork collar slow-cooked with broad beans, bacon, and onion, served with boiled potatoes and a mustard-and-cream sauce finished with local Moselle Riesling.

Judd mat Gaardebounen — smoked pork collar with broad beans — is the national dish of Luxembourg, the Sunday and holiday family meal. The brined, smoked pork simmered with beans is hearty, old-fashioned home cooking.

Cut into judd mat gaardebounen — smoked pork slice tender, broad beans bright green and tender, golden mustard-cream sauce coating everything, Riesling's elegant acid in the back. Bite: pork smoky-rich, broad beans nutty-sweet, bacon's salt, mustard's tang, cream's silkiness, Riesling brightness. With a glass of Mosel Riesling alongside, this is Luxembourg Sunday lunch.

Soaking reduces excess smoke-salt. Long simmering tenderizes the cured collar. Mustard-cream-Riesling sauce balances richness with brightness.

Variations

With fresh ham instead of smoked. With added bacon. With more cream. Without Riesling (use white wine). With added carrots. Smaller portion size.

On the Palate

Where Judd mat Gaardebounen sits in the Luxembourgish flavor cloud

Ingredients

Serves 6

1 kg smoked collarPork

How it's made

10 steps · 40 min active + 2 hours 20 min waiting

1
480 min
Soak 1 kg smoked pork collar (Judd) in cold water overnight to reduce salt.
Watch out
Soak the collar overnight and change the water once — skip it and the cure comes through punishingly salty in the finished dish.
2
4 min
Drain; place in pot with 2 L fresh water, 2 bay leaves, 6 peppercorns, 2 cloves, 1 sprig thyme.
3
92 min
Simmer 90 min until pork is tender.
Watch out
Keep it at a bare simmer, never a rolling boil — hard-boiled, the cured collar goes stringy instead of fork-tender.
4
12 min
Meanwhile, shell 500 g broad beans (frozen if needed).
5
27 min
Boil 800 g potatoes 25 min.
6
11 min
Dice 150 g bacon; render in pan 5 min. Add 1 chopped onion; cook 5 min.
7
9 min
Add broad beans + 200 ml pork-cooking liquid + 1 tsp salt; simmer 8 min.
8
8 min
Make sauce: in a small pot, melt 2 tbsp butter, whisk in 2 tbsp flour. Add 200 ml cream + 100 ml Riesling + 2 tbsp Dijon mustard + 1 tbsp pork-cooking liquid. Cook 5 min.
Watch out
Cook the roux out before the cream and Riesling go in, and don't let the sauce boil after the mustard — high heat dulls the mustard's bright bite.
9
4 min
Slice pork; plate with broad beans, potatoes, and sauce.
10
1 min
Serve hot with extra Riesling on the side.