Porc Neck End with Broad Beans Baked Potatoes with Bacon

This is a traditional dish from Luxembourg, highly appreciated during the winter times

For the meat
- Prepare a bouquet with the vegetables
- Wash the meat and put it in a pot filled with hot water
- Add the bouquet of vegetables and the spices
- Cook 1-2 hours, depending on the size of the meat
For the beans
- Cook the beans in salted water
- Melt the butter and add the flour
- Cook until this preparation is brown
- Add meat cooking juices (The sauce should be thick!)
- Add the drained beans
- Season with salt and pepper and add the finely chopped savoury.


For the baked potatoes
- Peel, wash and cut the potatoes
- Cook in salted water
- Cut the bacon into small dice
- Heat the lard and add the bacon
- Brown well so that the bacon becomes crispy
- Drain the potatoes
- Cover with hot lard and bacon bits