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Luxembourgish

Judd mat Gaardebounen

Non-vegetarian

Luxembourg's national dish: smoked pork collar simmered until tender, sliced and served with broad beans in a creamy savory sauce and boiled potatoes.

Judd mat Gaardebounen is a Luxembourgish main course, ready in about 2 hours 20 minutes and made with smoked pork collar and broad beans (fresh or frozen). It serves 6 and is rated easy to cook.

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Prep
20 min
Cook
2 h
Total
2 h 20 min
Serves
6
Level
Easy
Calories
713

Very salty pork collar may need soaking overnight.

Ingredients

6 servings

For the beans

Equipment

Method

  1. Step 1

    Put the pork collar in a large pot with the onion (opens in a new tab), carrots (opens in a new tab), leek (opens in a new tab), bay leaves (opens in a new tab), cloves (opens in a new tab), peppercorns and cold water. Bring slowly to a simmer and cook gently until tender.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Boil the potatoes (opens in a new tab) in salted water while the meat finishes cooking, until a knife slides in easily.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  3. Step 3

    Blanch the broad beans (opens in a new tab) for 3 minutes; slip off the tough skins if large.

  4. Step 4

    Fry the bacon (opens in a new tab) in the butter (opens in a new tab), stir in the flour, then whisk in a ladle (about 250 ml) of the pork cooking liquid and the cream. Simmer until thick, add the savory (opens in a new tab) and the beans and warm through. Season carefully – the broth is salty.

    • 8 min
    • medium heat

  5. Step 5

    Slice the pork and serve with the beans and potatoes (opens in a new tab).

    • 3 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Luxembourg · Well documentedMore food from Luxembourg
Dish
Lunch · Dinner · Main courses
Cooking method
Simmered, Boiled
Taste
smoky, savoury, creamy
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Broad beans (fresh or frozen) · Onion · Carrot · Leek · Bay leaves · Cloves
Techniques
Boiling · Simmering · Blanching

Allergens

  • Contains: Milkfrom butter, heavy cream
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

713 kcal per serving

Estimated

1 serving ≈ 479 g · recipe makes 6

Where the energy comes from

  • Protein 23%
  • Carbohydrate 25%
  • Fat 53%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy713 kcal149 kcal
Protein40.6 g8.5 g
Carbohydrate43.8 g9.2 g
Net carbohydrate35.4 g7.4 g
Sugars——
Added sugars0 g0 g
Fibre8.4 g1.8 g
Fat41.8 g8.7 g
Saturated fat17.7 g3.7 g
Trans fat——
Cholesterol123 mg26 mg
Sodium2350 mg491 mg
Salt equivalent5.9 g1.2 g
Vitamins & minerals per serving
Potassium
1479 mg
Calcium
88 mg
Iron
4.9 mg
Magnesium
105 mg
Vitamin A (RAE)
301 µg
Vitamin C
122 mg
Vitamin D
—
Vitamin B12
1.3 µg
Folate (DFE)
143 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: bacon.
  • Smoked pork collar: Cured whole ham, lean and fat (unheated) used as a stand-in for cured, smoked pork neck (Judd/Kassler), which is somewhat fattier.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • Serve with a glass of Moselle Riesling or Luxembourg beer.

Food safety

  • Smoked pork collar (Judd) is cured but raw: simmer until tender and at least 71 °C in the centre.
  • Cool leftover meat and broth within 2 hours and refrigerate.

Storage

  • Leftover pork keeps 4 days refrigerated.

Reheating

  • Warm slices in a little of the cooking liquid until piping hot.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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