How to Make the BEST Dish in the World: Luxembourg’s Judd mat Gaardebounen 🥩🫘

 Discover a beloved traditional dish from Luxembourg! 🇱🇺✨ Judd mat Gaardebounen combines tender smoked pork collar with creamy broad beans in a rich, savory sauce. Comforting, hearty, and full of Luxembourgish flavor! ❤️

🧾 Ingredients — Serves 4

For the pork

  • 1 kg smoked pork collar (Judd)

  • 1 onion, quartered

  • 2 bay leaves

  • 6 black peppercorns

  • Water, as needed

For the beans and sauce

  • 600 g broad beans (fresh or frozen)

  • 1 onion, finely chopped

  • 30 g butter

  • 2 tablespoons flour

  • 300 ml cooking cream

  • 250 ml pork cooking broth

  • 1 teaspoon savory (summer savory), optional

  • Salt and black pepper, to taste

  • Fresh parsley, for garnish

👩‍🍳 Preparation

  1. Prepare the pork: if the smoked pork is very salty, soak it in cold water for several hours, changing the water as needed.

  2. Simmer the pork: place the pork collar in a large pot with the onion, bay leaves, and peppercorns. Cover with water and simmer gently for 1½–2½ hours, until tender.

  3. Reserve the broth: remove the pork and keep approximately 250 ml of the cooking liquid for the sauce.

  4. Cook the beans: boil the broad beans in salted water for 5–8 minutes, or until tender. Drain and set aside.

  5. Prepare the sauce: melt the butter in a saucepan. Add the chopped onion and cook for 5 minutes until soft.

  6. Add the flour and stir for 1 minute. Gradually whisk in the reserved pork broth.

  7. Add the cream: pour in the cooking cream and simmer gently for 5–8 minutes, stirring until thickened.

  8. Season: add savory, black pepper, and salt only if needed.

  9. Combine the beans: stir the cooked broad beans into the creamy sauce and heat gently for 2–3 minutes.

  10. Serve: slice the pork collar and serve with the creamy beans, boiled potatoes, and fresh parsley. 🇱🇺❤️

🔥 Secrets for PERFECT Judd mat Gaardebounen

  • Simmer the smoked pork slowly for tender, juicy meat.

  • Taste the broth before adding salt—the pork may already be salty.

  • Use summer savory for a traditional aromatic flavor.

  • Don’t overcook the broad beans; they should remain tender.

  • Make the cream sauce smooth by adding broth gradually.

  • Serve with boiled potatoes to complete the meal.

🥩🫘 The result: tender smoked pork, creamy broad beans, and a rich sauce—a comforting taste of Luxembourg’s traditional cuisine! 🇱🇺✨

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