Smoked Collar of Pork with Broad Beans

Rinse the smoked collar of pork under cold water and pat dry with paper towels. Place in a large pot and cover with cold water, then bring to a boil and simmer for approximately 90 minutes until the meat is tender but still holds its shape.

While the pork simmers, prepare the vegetables by peeling and dicing the onion into fine pieces. Shell the broad beans if using fresh ones, or drain and rinse if using frozen.

In a separate large skillet or Dutch oven, cut the streaky bacon into small lardons and cook over medium heat until the fat renders and the bacon becomes crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.

Add the diced onion to the bacon fat and cook gently until softened and translucent, stirring occasionally, about 5 minutes.

Sprinkle the flour over the onions and stir continuously to coat evenly. Cook for 2 minutes to remove the raw flour taste.

Gradually ladle approximately 500 ml of the hot broth from the pork pot into the skillet, stirring constantly to avoid lumps. Add the savory herb and bring to a gentle simmer.

Add the broad beans and cooked bacon lardons to the sauce and simmer gently for 10 minutes to allow the flavors to meld.

When the pork is fully cooked and tender, remove it from its broth and slice into serving portions. Arrange on a warm serving platter.

Stir the butter into the broad bean sauce until fully incorporated and melted. Pour in the double cream and stir gently until the sauce reaches a light, creamy consistency without boiling.

Taste the sauce and adjust seasoning with salt and pepper as needed. Finely chop the fresh parsley and scatter over the sauce just before serving.

Pour the broad bean sauce with bacon over the sliced pork and serve immediately while hot.