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Judd mat Gaardebounen

Arkanza
Smoked Pork, beans and potatoes
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Prep Time 1 hour
Cook Time 3 hours
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