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

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pork belly






star anise pod






coriander seeds




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.

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