Luxembourgish Judd mat Gaardebounen

Method

1. Cut the smoked pork neck into slices and set aside.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until softened.
3. Add the pork slices and cook for 5 minutes, allowing the fat to render.
4. Pour in the chicken broth and bring to a simmer. Cover and let it cook for 30 minutes.
5. In a separate pan, heat the canned broad beans with a little water until warmed through.
6. Serve the pork with the stewed beans on the side, garnished with fresh parsley.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.