Judd mat Gaardebounen: Luxembourg’s Quintessential Comfort Dish

Introduction:

Nestled in the heart of Europe, Luxembourg offers a unique culinary landscape that reflects its rich heritage. Among its traditional dishes, Judd mat Gaardebounen stands out as a beloved comfort food. This hearty meal, featuring smoked pork with broad beans and potatoes, is a staple in Luxembourgish cuisine. Join us as we explore the origins, preparation, and cultural significance of this iconic dish.

A Taste of Luxembourg’s Heritage: 

Judd mat Gaardebounen, which translates to “smoked collar of pork with broad beans,” has roots in Luxembourg’s rural regions. For centuries, this dish has graced tables during celebrations and family gatherings. Its origins in farming communities exemplify Luxembourg’s farm-to-table approach to cooking.

How and When It Is Served: 

Typically served as a main course, Judd mat Gaardebounen is often accompanied by boiled or sautéed potatoes and sometimes sauerkraut. It’s particularly popular during Buergbrennen, a spring festival celebrating the end of winter. The dish epitomises comfort food and communal dining in Luxembourg.

Perfect Pairings: 

The robust flavours of Judd mat Gaardebounen pair beautifully with a full-bodied red wine, such as a Luxembourgish Pinot Noir. For a refreshing contrast, a crisp Riesling also complements the smoky and savoury elements of the dish.

Traditional Pork in Luxembourg: 

While smoked pork collar is the traditional cut for Judd mat Gaardebounen, Luxembourg’s pork dishes often feature various cuts from locally raised pigs. The country’s farmers take pride in their pork production, with many still using traditional smoking methods to create the distinctive flavour central to this dish.

Judd mat Gaardebounen

Arkanza

Smoked Pork, beans and potatoes

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 3 hours hrs

Course Main Course

Cuisine Luxembourg

Servings 4 people

Calories 800 kcal

Equipment

• 1 Large pot
• 1 Frying pan
• 2 Saucepan
• 1 Colander
• 1 Knife and chopping board
• 1 Wooden spoon
• 1 Serving dish

Ingredients

  

• 300 g potatoes quartered
• 150 g onion chopped
• 35 g butter 20g for the roux, 15g for frying the potatoes
• 1 tbsp rapeseed oil
• 20 g all-purpose flour
• 150 g carrot chopped
• 500 g smoked pork loin preferably smoked pork collar
• 150 g celery chopped
• 250 g broad beans fresh or frozen
• 2 cloves garlic crushed
• 150 g leek chopped
• 40 g fresh parsley chopped
• 1 bay leaf
• 120 ml white wine
• 1 tbsp Fresh rosemary and thyme each
• Salt and pepper to taste

Instructions

 

• Prepare the Pork: Quickly fry the pork loin in the large pot to seal it on both sides. The key is to use smoked pork to impart a rich, deep flavour. Remove pork onces sealed
  500 g smoked pork loin
• Prepare the Vegetables: Peel and chop the potatoes, onions, carrots, celery, leek, and crush the garlic. Set aside the broad beans.
  300 g potatoes, 150 g onion, 150 g carrot, 150 g celery, 150 g leek, 2 cloves garlic
• Cook the Vegetables: In the large pot, add the onions, carrots, celery, and leek. Cook until softened.
  150 g onion, 150 g carrot, 150 g celery, 150 g leek
• Cook the Pork: Add the sealed pork, garlic, bay leaf, parsley, rosemary, and thyme to the pot with the vegetables. Cover with water and bring to a boil. Reduce the heat and let it simmer for about two hours.
  500 g smoked pork loin, 2 cloves garlic, 1 bay leaf, 1 tbsp Fresh rosemary and thyme
• Parboil the Potatoes: During the simmering time, parboil the quartered potatoes in salted water until they are just tender, about 10 minutes. Set them aside.
  300 g potatoes
• Blanch the Broad Beans: Blanch the broad beans in salted water for about five minutes using a small saucepan, then set them aside.
  250 g broad beans
• Fry the Potatoes: About 1 hour and 40 minutes into the pork cooking time, fry the quartered potatoes in a frying pan with 1 tbsp of rapeseed oil and 15g of butter for 15 minutes. In the last 5 minutes, add 100ml of the pork cooking liquid to the potatoes and cook until the liquid is absorbed.
  300 g potatoes, 35 g butter, 1 tbsp rapeseed oil
• Make the Roux: Just before the two hours are up, make a roux by melting 20g of butter in a saucepan over medium heat. Add 20g of flour and stir continuously. Gradually add 120ml of white wine and 100ml of the pork cooking liquid, stirring until the sauce thickens to a velvety consistency.
  35 g butter, 20 g all-purpose flour, 120 ml white wine
• Combine the Sauce and Beans: Add the sauce to the blanched broad beans and mix well.
  250 g broad beans
• Serve: Remove the pork from the cooking liquid and let it stand for a couple of minutes before slicing. Serve the pork slices with the broad beans and potatoes, garnishing with fresh parsley. The remaining cooking liquid can be used as a delicious soup.
  40 g fresh parsley, Salt and pepper to taste

Keyword Beans, Pork, Potatoes, Riesling

Sourcing Ingredients in the UK

• Smoked Pork Loin: Available at butchers and supermarkets such as Waitrose, Tesco, and Sainsbury’s. I used smoked pork loin from Marks & Spencer.
• Broad Beans: Fresh or frozen broad beans can be found in most supermarkets.
• White Wine: Riesling or a similar white wine can be purchased from wine shops or larger supermarkets.

Tasting Notes and Nutritional Insight: 

Expect a rich, savoury experience from the tender pork, enhanced by the creamy, wine-infused sauce. The broad beans add a pleasant texture and earthy flavour, while the mixed vegetables provide a hearty and satisfying base. While exact calorie content can vary based on specific ingredients and portion sizes, a serving of Judd mat Gaardebounen typically contains between 700-800 calories, making it a substantial meal ideal for colder days.

My Cooking Experience: 

While preparing Judd mat Gaardebounen, I opted for smoked pork loin instead of the traditional collar due to its easier availability. Additionally, I found that using frozen broad beans worked well if fresh beans are hard to find or if shelling them is too time-consuming.

Embracing Luxembourg’s Culinary Heritage: 

Judd mat Gaardebounen is more than just a meal; it’s a taste of Luxembourg’s history and culture. Whether enjoyed in a cosy Luxembourgish home or recreated in your own kitchen, this dish promises to deliver comfort and satisfaction with every bite.

Further Reading

• Visit Luxembourg
• F’rell Am Rèisleck (our fish dish from the region!)

We’d love to hear about your experiences with Judd mat Gaardebounen. Have you tried making it at home? Or perhaps you’ve tasted it in Luxembourg? We’re still looking to find it in London. Share your stories in the comments below!