Judd mat Gaardebounen

Put the smoked pork collar in a pot, cover with cold water, bring to a boil and simmer gently for 10 minutes to reduce the saltiness; drain off the water.

Cover the meat again with fresh water, add the onion, leek, carrot, celeriac, clove, bay leaf and thyme. Simmer covered on low heat for about 2 hours, skimming off the foam occasionally, until the collar is tender.

Remove the meat, strain the stock and measure out 500 ml for the sauce; cover the collar and keep it warm.

Bring a separate pot of salted water to a boil, add the broad beans and blanch for 3–5 minutes until tender. Drain in a colander.

Melt the butter in a saucepan, add the finely chopped onion and sauté until translucent. Stir in the wheat flour to form a light roux.

Gradually pour in the 500 ml of strained meat stock, whisking constantly. Add the broad beans, savory and bay leaf, and simmer for 10–15 minutes, then stir in the cream. Season with salt and black pepper to taste.

Slice the warm pork collar. If desired, boil the potatoes in salted water until tender.

Serve the slices of smoked collar with the broad beans in cream sauce and boiled potatoes.