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Smoked Collar of Pork with Broad Beans
National Dish of Luxembourg |
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1 Smoked Collar of Pork
vegetables
Broad beans
savoury
1 onion
streaky bacon
butter
stock
1 Soup spoon of flour
parsley
double cream
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Soak the meat for 24 hours, then bring to the boil in the same water. Change the water after half an hour, and add vegetables as if for a hot pot. Cooking time for an average sized collar is 1 1/2 to 2 hours. Make sure the water does not boil too fast.
Broad Beans - To get them right, the most important ingredient is savoury. Cut some savoury very finely. Cube one onion, and some streaky bacon. Brown lightly in butter, add the beans and some stock. Season, and add 1 soup spoon of flour. Cook for a further 20 minutes. Before serving, add parsley and some double cream.
This dish has become regarded as the National Dish of Luxembourg, and hails from the village of Gostingen. The villagers there have often been called 'Bou'nepatscherten' by their neighbours, jealous of the fact that the best broad beans grow in the area. Indeed, these are celebrated annually in a 'Bean Feast'.
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| Recipe Origin: Luxembourg |
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Submitted by: |
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Serge Moes
Luxembourg |
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| This recipe has been viewed 11852 times. |
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