Gastronomixs

Foam of sauerkraut with bacon

Creation by Pieter Hoekman, student at Cas Spijkers Academie, Breda, the Netherlands.

Foam of sauerkraut with bacon

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Ingredients

500

g

pork belly

200

g

sauerkraut

1

pod

star anise pods

5

 

cloves

20

 

coriander seeds

1

tbsp

cortina (emulsifier)

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.

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