National Dish Luxembourg: Smoked Pork Collar with Broad Beans (Recipe)
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Say hello to Judd mat Gaardebounen, the dish Luxembourgers reach for when they want something warming, honest and unmistakably their own. Smoked pork collar simmers gently alongside broad beans and floury potatoes until everything turns tender and the kitchen smells of slow Sunday cooking. It is a plain-spoken country recipe rather than a fussy one, and that is precisely its charm — a single pot, a handful of good ingredients and plenty of flavour.
About Judd mat Gaardebounen
Luxembourg’s kitchen sits at a crossroads of German, French and Belgian influence, and Judd mat Gaardebounen is where all of that comes together in one pot. The dish builds on smoked pork, green or broad beans and potatoes, cooked down into a hearty stew that fills the house with its aroma. It is simple food, but the sort that locals and visitors alike come back for again and again. Every family has its own slight variation, and none of them are wrong.
Ingredients (serves 1–2)
- 500 g pork collar, preferably smoked
- 500 g green or broad beans
- 500 g potatoes
- 1 onion
- 2 tablespoons oil
- 2 tablespoons tomato purée
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons parsley
Shopping for the ingredients
Quality tells here, so buy the best pork your butcher has — properly smoked collar rewards you with far more depth than a bland supermarket cut. Look for beans that snap cleanly rather than bending, and potatoes with firm, unblemished skins. Onions should be tight and pale, with no soft or browning patches, and the parsley wants to be bright and perky rather than limp. Good markets and farm shops are your friend for all of these.
Preparing the dish
A little groundwork makes the cooking effortless. Cut the pork into bite-sized pieces so it browns evenly and cooks through in the time the vegetables need. Peel and finely chop the onion, then peel the potatoes and cut them into small, similar-sized chunks. Trim the beans and cut them into short lengths. With everything lined up beside the hob, the rest of the recipe moves along at a comfortable pace.
Step-by-step instructions
- Heat the oil in a large pan over medium heat and brown the pork together with the chopped onion.
- Stir in the tomato purée, salt, pepper and parsley until everything is well coated.
- Add the potatoes and beans and give the pan a thorough stir.
- Pour in enough water to just cover the ingredients.
- Simmer over medium heat for around 30 minutes, until the potatoes and beans are tender.
Gluten-free / lactose-free version
Good news for anyone cooking around intolerances: the recipe is naturally gluten-free and lactose-free as it stands. The only thing worth checking is the tomato purée and any stock you add, since some brands slip in wheat-based thickeners. Serve it with plain boiled potatoes or a gluten-free bread rather than a wheat roll, and the whole meal stays safe. No dairy appears anywhere in the pot, so lactose is a non-issue.
Tips for vegans and vegetarians
A vegan take on this classic works better than you might expect. Swap the pork for smoked tofu, seitan or a plant-based mince, and lean on smoked paprika to recover that characteristic smokiness. The beans and potatoes already carry the dish, so you lose far less than you would imagine. Fry the substitute properly before adding liquid — that browning is what builds the savoury base, much as it does in a bowl of Bouneschlupp.
More tips and tricks
Resist the urge to rush: a gentle simmer rather than a rolling boil keeps the pork tender and stops the potatoes collapsing. Salt lightly at the start, because smoked meat releases plenty of its own as it cooks, then adjust right at the end. If the pot looks thin, mash a few potato pieces against the side to thicken it naturally. A splash of Moselle white wine in place of some of the water adds a pleasant local note.
Adapting the recipe to your taste
This is a forgiving recipe that takes well to tinkering. Some cooks stir in a spoonful of mustard for sharpness, others add carrots or leeks for sweetness and body. If you like a richer, darker stew, deepen the tomato purée with a little stock instead of plain water. Prefer things brighter? Hold back on the tomato and finish with a generous handful of parsley and a squeeze of lemon.
Ingredient substitutions
Broad beans are traditional, but runner beans or plain green beans slot in without complaint when the season is against you. Smoked bacon or a piece of Ardenner Ham can stand in for the pork collar and brings its own excellent smokiness. Floury potatoes give the softest result, though waxy ones hold their shape better if you prefer defined chunks. Dried herbs work at a pinch, but use roughly a third of the fresh quantity.
Drink pairing ideas
For an alcohol-free pairing, a glass of fresh orange juice or cloudy apple juice cuts nicely through the smoky richness, and a chilled tomato juice with a twist of pepper suits anyone wanting something savoury. If you would rather drink locally, a crisp Luxembourgish Riesling or Elbling from the Moselle valley is the traditional match. A light lager works just as well on a cold evening.
Serving and presentation ideas
Serve it as it was meant to be served: generously, in deep rustic bowls, with the parsley scattered over at the last moment for colour. A few boiled potatoes on the side soak up the juices beautifully, and a sharp mustard on the table lets everyone season to taste. For a fuller spread, put out a plate of Gromperekichelcher alongside and let people help themselves.
A bit of history
Judd mat Gaardebounen ranks among the oldest dishes in the country, with roots reaching back to at least the 18th century. It grew out of farming households that smoked their pork to see them through winter and grew beans in the garden — the Gaardebounen of the name. Passed down from one generation to the next, it became the plate that Luxembourgers associate with home. Today it appears at national celebrations and ordinary weeknight dinners alike, a fixture of Luxembourgish cuisine.
More recipe ideas
Summary: Smoked Pork Collar with Broad Beans
Judd mat Gaardebounen is Luxembourg on a plate: smoked pork, garden beans and potatoes, cooked slowly in one pot until everything is soft and savoury. It asks little of the cook and gives back a great deal, which is exactly why it has stayed on tables for centuries. Vegans can recreate it convincingly with smoked tofu, and it adapts happily to whatever vegetables the season offers. Make it once on a grey afternoon and you will understand why the Luxembourgers claim it as their own.
