Smoked Collar Of Pork With Broad Beans And Dumplings With Bacon And Shallots (judd Mat Gaardebounen An Kniddelen Mat Speck An Zalot)
This recipe for Smoked Collar of Pork with Broad Beans and Dumplings with Bacon and Shallots, known as Judd mat Gaardebounen an Kniddelen mat Speck an Zalot in Luxembourg, is a hearty and flavorful dish that is perfect for a comforting meal.
Ingredients
- 1.5 kg smoked collar of pork
- 500g broad beans, shelled
- 200g bacon, diced
- 8 shallots, finely chopped
- For the dumplings:
- 300g flour
- 3 eggs
- 150ml water
- Salt and pepper to taste
Instructions
- Place the smoked collar of pork in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add the shelled broad beans to the pot and continue to simmer for 15 minutes.
- In a separate pan, cook the diced bacon until crispy, then add the chopped shallots and cook until softened.
- For the dumplings, mix the flour, eggs, water, salt, and pepper in a bowl to form a thick batter. Using wet hands, shape the batter into small dumplings.
- Add the dumplings to the pot with the pork and beans, and cook for an additional 10 minutes.
- Serve the smoked collar of pork, broad beans, and dumplings topped with the bacon and shallot mixture.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 20g
Supplies
Large pot Pan Bowl
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serve the Smoked Collar of Pork with Broad Beans and Dumplings with Bacon and Shallots with a side of crusty bread and a crisp green salad.
Tips & tricks
For an extra flavor boost, consider adding a splash of white wine to the pot while simmering the pork and beans.
Cost
$25