Light Judd mat Gaardebounen

📝 Ingredients

• 600 g boneless smoked pork collar (or pork tenderloin if unavailable)
• 2 l cold water
• 2 carrots (about 100 g each)
• 1 leek (about 200 g)
• 1 onion + 2 cloves
• 2 bay leaves + 6 black peppercorns
• 700 g waxy potatoes (about 7 medium)
• 600 g frozen peeled broad beans
• 20 g unsalted butter + 20 g plain flour
• 100 ml light single cream, 12 %
• 1 tbsp dried savory
• Salt, black pepper

🍴 Utensils

• Large stockpot
• Slotted spoon
• 2 medium saucepans
• Whisk
• Steamer basket
• Knife and cutting board

📖 Steps

1. Rinse the pork collar under cold water, place it in the large pot and cover with the 2 l cold water. Bring to the boil over a medium heat, then use a slotted spoon to skim off the grey foam that rises to the surface during the first 5 minutes.
2. Peel the carrots and cut them in half. Split the leek lengthways, rinse between the layers to remove any grit, then cut into three pieces. Peel the onion and stud it with the two cloves.
3. Add the vegetables, bay leaves and peppercorns. Don't add salt: the smoked meat already seasons the broth. Reduce to a low heat, partially cover the pot, leaving a quarter open, and poach for 1 hr 15 min at a gentle simmer, never letting it boil hard, until a knife slides into the meat without resistance.
4. Thirty minutes before the end, peel the potatoes and halve the largest ones. Cook them for 20 to 25 minutes in the steamer basket set over a saucepan of simmering water, until tender when pierced with the tip of a knife, then keep warm, covered, off the heat.
5. A quarter of an hour before the end, ladle out 300 ml of the broth. In the second saucepan, melt the butter over a medium heat, add the flour and whisk for 1 minute without letting it colour. Pour in the broth a little at a time, whisking constantly, then leave to thicken for 3 minutes.
6. Add the broad beans, still frozen, and the savory to the sauce. Cover and cook for 8 to 10 minutes over a medium-low heat, stirring from time to time, until the beans are tender. Stir in the cream, heat for 1 minute without boiling, taste, then season with pepper, and with salt only if needed.
7. Lift the meat out of the pot, remove the rind and any visible fat, then cut into 1 cm thick slices. Also take out the carrots and leek and cut them into pieces; discard the onion and bay leaves.
8. Serve the slices of pork, the broad beans in sauce, the potatoes and the vegetables from the broth on warmed plates. Strain the remaining broth and keep it for soup: it keeps for 3 days in the fridge and freezes very well.