Judd Mat Gaardebounen

Ingredients

2 pounds (900 g) smoked pork neck (Judd)
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 cups dried fava beans, soaked overnight and drained
4 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
2 large carrots, peeled and chopped
1 small celery root, peeled and chopped (or 2 celery stalks)
1 tablespoon tomato paste
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Pork Neck

In a large pot, heat the vegetable oil over medium-high heat. Add the smoked pork neck and sear until browned on all sides. Remove from the pot and set aside.

Cook the Aromatics

In the same pot, add the chopped onion and minced garlic. Saut√© until the onion is translucent and fragrant.

Add Vegetables and Beans

Stir in the tomato paste and cook for 1-2 minutes.

Add the soaked and drained fava beans, chopped carrots, and celery root (or celery stalks). Mix well.

Simmer

Return the pork neck to the pot and pour in the chicken broth. Add the bay leaf and dried thyme.

Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the pork is tender and the beans are cooked through.

Season and Serve

Remove the pork neck from the pot and slice into pieces. Return the slices to the pot, and adjust the seasoning with salt and black pepper.

Garnish with chopped fresh parsley before serving.