Summary

Ingredients

• 2 liters buttermilk
• 1 liter water
• 250 g pearl barley
• 800 g pork belly, smoked, mixed, in one piece
• 3 tablespoon vegetable oil, (rapeseed / sunflower)
• 4 egg yolks
• 1 tablespoon butter, cold
• salt
• sugar
• 1 bunch parsley, smooth, finely chopped

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Instructions

1. The pearl barley is soaked in cold water (1 liter) overnight. The next day, briefly bring the pearl barley to the boil in the soaking water and then simmer just below the boiling point for half an hour.
2. Now fry the bacon / pork belly in the vegetable oil over high heat.
3. Add the bacon / pork belly to the barley water and top up with the buttermilk. Now simmer under the lid over low heat for about 2 hours. Stir more often! At the end of the cooking time, remove the bacon / pork belly and set it aside. Cut off the rind and cut the bacon into slices.
4. Let the soup cool down a bit and then add the egg yolks and butter. Stir (alloy) slowly and thoroughly with the whisk. Now season to taste with salt and sugar according to your personal taste. I always like to have a little more sugar because we like the taste more sweet and piquant. It is best to slowly approach your personal taste with salt and sugar.
5. When serving, you can either put the bacon in the middle of the plate and fill it up with soup or serve it on a separate plate. I prefer the separate serving. The guest can then decide for himself whether to cut the bacon and add it to the soup or enjoy it separately. Both have their special charm.
6. Finally, pour the parsley over the soup as a garnish.