Foam of sauerkraut with bacon
Sauerkraut bacon is made from pork belly. The pork belly is brined with juniper berries, bay leaves, garlic and shallots.
Makes 700g.
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Ingredients
|
500 |
g |
pork belly |
|
200 |
g |
sauerkraut |
|
1 |
|
star anise pod |
|
5 |
|
cloves |
|
20 |
|
coriander seeds |
|
1 |
tbsp |
cortina |
Preparation method
- Rinse the sauerkraut to remove the very sour taste.
- Cut the pork belly into smaller pieces.
- Put all ingredients except the cortina into a good-sized pan and add water to just cover.
- Bring to the boil and simmer until the pork belly is cooked.
- Remove the pork belly from the liquid and strain the sauerkraut, reserving the liquid.
- Blend the pork belly in a thermo blender until fine and add the reserved sauerkraut liquid.
- Add the cortina and continue to blend.
- Strain and transfer to a siphon, aerating with two cartridges.
- Briefly shake well to combine.
Serving suggestions
- As a component in a starter. e.g. with a tartare of langoustines.
- As a component of a soup. e.g. with a potato soup.
- Use in a composition with components of pork neck, white cabbage and onion.