Judd mat Gaardebounen

Ingredients11

• Smoked pork neck (Judd)800 g
• Dried broad beans500 g
• Onion, chopped1 large
• Carrots, sliced2 medium
• Celery stalks, sliced2
• Garlic cloves, minced2
• Bay leaf1
• Whole black peppercorns1 tsp
• Saltto taste
• Water2 L
• Mustard (optional)2 tbsp

Method

1. Soak the dried broad beans in cold water overnight, then drain.
2. Place the smoked pork neck in a large pot, add the soaked beans, cover with fresh water, bring to a boil, then reduce to a gentle simmer.
3. Add the chopped onion, sliced carrots, celery, minced garlic, bay leaf, peppercorns, and salt; simmer for about 2 hours until the meat is tender and the beans are soft.
4. Remove the pork, slice it, return the slices to the pot, stir in mustard if using, and adjust seasoning as needed.
5. Serve the sliced pork hot with the beans and broth.