Gastronomixs

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.

Foam of sauerkraut with bacon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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.

Previous page