Ingredients with Measurements:
- 1 lb smoked pork collar (Judd)
- 1 lb dried white beans (Gaardebounen)
- 2 large onions, thinly sliced
- 4 tbsp butter
- 2 tbsp brown sugar
- 4 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the dried white beans and soak them overnight in cold water.
2. In a large pot, add the soaked beans and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 1 hour.
3. After 1 hour, add the smoked pork collar to the pot with the beans. Cover and simmer for another hour or until the beans are tender and the pork is cooked through.
4. While the beans and pork are cooking, caramelize the onions. In a skillet, melt the butter over medium heat. Add the sliced onions and brown sugar. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes.
5. Once the beans and pork are cooked, remove the pork from the pot and slice it into thin pieces.
6. Serve the beans and pork with the caramelized onions on top. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 2 hours and 20 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 42g
- Protein: 30g
Substitutions for ingredients:
- Smoked pork collar can be substituted with smoked ham hock or bacon.
- Dried white beans can be substituted with navy beans or cannellini beans.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced carrots and celery to the pot with the beans for extra flavor and nutrition.
- Use red onions instead of yellow onions for a different flavor profile.
- Add a splash of apple cider vinegar to the caramelized onions for a tangy twist.
Tips and tricks:
- Soak the beans overnight to reduce cooking time and improve texture.
- Use a sharp knife to slice the pork collar thinly.
- Stir the beans occasionally while they are cooking to prevent sticking to the bottom of the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with the caramelized onions on top.
- Garnish with fresh parsley or thyme.
Pairings:
- Serve with crusty bread and a green salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Cornbread
Troubleshooting advice:
- If the beans are not tender after 1 hour of cooking, continue to simmer until they are soft.
- If the pork is not cooked through after 2 hours of cooking, continue to simmer until it is fully cooked.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Judd Mat Gaardebounen is a traditional Luxembourgish dish made with smoked pork collar and dried white beans.
Flavor profiles:
- Smoky, savory, and slightly sweet from the caramelized onions.
Serving suggestions:
- Serve hot with a side of crusty bread and a green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Luxembourg