DISH RESEARCH · Dish
Judd mat Gaardebounen
Luxembourg smoked pork neck simmered with vegetables and herbs, sliced over broad beans in a butter-thickened broth sauce.
About Judd mat Gaardebounen
Judd mat Gaardebounen is a Luxembourg dish of smoked pork neck with broad beans. This profile follows a complete national-dish recipe that simmers the pork with vegetables and herbs, then serves it sliced beside beans in a light roux sauce.
The smoked pork brings deep salt and savoury richness, balanced by the fresh, gently sweet broad beans. Leek, carrot, onion, celeriac, cloves, bay, thyme and rosemary flavour the broth, while butter rounds the bean sauce.
Thick slices of tender pink-brown pork sit beside glossy green broad beans coated in a pale, lightly thickened sauce. Optional potatoes make the plate more substantial, parsley adds fresh colour, and Luxembourg mustard can be served separately for pungency.
Allergens in this recipe
Contains: Celery, Milk, Wheat (gluten).
Optional additions: Mustard.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Judd mat Gaardebounen
Luxembourg Judd mat Gaardebounen with Broad Beans and Herb Broth.
- Smoked pork neckSalted, smoky meat centrepiece
- Fresh broad beansTender bean accompaniment and sauce base
- LeeksBroth aromatic
- CarrotsBroth sweetness
- OnionsBroth aromatic
- ClovesWarm broth spice
- CeleriacEarthy broth aromatic
- Bay leafHerbal broth aroma
- ThymeHerbal broth aroma
- RosemaryResinous broth aroma
- ButterRich roux fat
- Wheat flourSauce thickener
- SaltSeasoning
- Black pepperPeppery seasoning
- WaterDesalinating and simmering liquid
- PotatoesOptional roast or boiled accompaniment · Optional
- Parsley leavesOptional fresh garnish · Optional
- Luxembourg mustardOptional pungent condiment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Smoked pork neck: . Smoked pork neck maps to the established smoked-pork route; the exact cure and smoking formula are unprovided
- Fresh broad beans:
- Leeks:
- Carrots:
- Onions:
- Cloves:
- Celeriac:
- Bay leaf: . Source's laurel maps to bay leaf
- Thyme:
- Rosemary:
- Butter:
- Wheat flour: . Source names flour; mapped to the established wheat-flour route
- Salt:
- Black pepper:
- Water:
- Potatoes (optional): . Listed under garnish and served separately
- Parsley leaves (optional): . Listed as garnish
- Luxembourg mustard (optional): . Named mustard confirms Mustard; exact prepared-product formula remains unresolved
Origins & food traditions
Daily Compass supplies the complete Luxembourg recipe selected here, including desalinating and simmering the smoked pork neck, cooking broad beans and making their butter-and-flour broth sauce. The independent Luxembourg recipe source corroborates the smoked pork collar, broad beans and creamy sauce as the country's long-established national dish.
Countries
- Luxembourg
- FranceCatalogue link pending review
- LuxembourgCatalogue link pending review
Cuisines & regions
- Luxembourgish Cuisine
- Luxembourgish CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.