Summary

Ingredients

• 1 ½ kg pork neck, smoked
• 1 kg beans (broad beans)
• 0.5 stick ½ leek
• 1 carrot (s)
• 1 onion (s)
• 4 celery leaves
• 0.5 ½ glass white, dry wine
• 50 g butter
• 2 tablespoon flour
• 1 bay leaf
• 2 clove (s)
• Savory
• salt and pepper

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Instructions

1. Place the pork neck in cold water for a few hours. Change the water if the meat is very salted.
2. Put the neck in a large saucepan with water and bring to a boil. Skim off the foam with a trowel. Tie up the soup greens (leek, carrot, celery) and add. Likewise, the onion peppered with bay leaf and cloves. Reduce the heat and, depending on the size of the neck piece, cover and let stand for 1.5-2 hours. Shell the broad beans and cook in boiling water for 5 minutes. (Strain the beans from the jar, rinse and simmer in the sauce for 10 minutes)
3. Sauce: Melt the butter in a saucepan and mix with the flour. Stir constantly with a whisk until a dark sweat appears. Remove from heat and let cool slightly, then pour in 500 ml of hot meat stock. The sauce has to stay creamy. Let simmer for 10 minutes. Season to taste with salt, pepper and savory. Add the wine. Add the beans and let them steep for a few minutes over a low heat.
4. Roast potatoes or parsley potatoes are recommended for this dish.