Judd mat Gaardebounen

Method

Soak the dried broad beans overnight in cold water, then drain. Place the smoked pork neck in a large pot with the water, roughly chopped onions, carrots, celery, bay leaves, thyme and peppercorns, and bring to the boil. Reduce heat and simmer for 1.5 hours until the pork is nearly tender. Add the drained broad beans and continue simmering for another 45 minutes until both meat and beans are fully cooked and tender. Remove the pork and set aside, then strain the broth, discarding the vegetables and herbs. In a small bowl, make a beurre manié by mixing the softened butter with flour, then whisk this into the hot broth in small pieces to thicken it slightly. Stir in the wholegrain mustard and season to taste with salt. Slice or cut the pork into chunks and return it to the pot with the beans, heating through gently for a few minutes before serving.