Breaded pulled pork belly

Serves 6


  • 3 slices of Malax Loaf
  • 1 kg corn-fed pork belly
  • Mustard of your choice (e.g. French Dijon mustard)
  • 3 twigs of fresh thyme
  • 3 twigs of fresh parsley
  • 5 l meat stock
  • 1 dl dark balsamic vinegar
  • Coarse salt and black peppercorns

Rub the pork belly with salt and leave at room temperature for approx. 1 hour.

Grind the Malax Loaf slices and herbs into even crumbs in a blender.

Bring the meat stock to boil and add the balsamic vinegar. Season to taste with black pepper and coarse salt; the stock should taste salty.

Put the pot lid on and cook the pork belly in the meat stock on the hob or in the oven for
approx. 8–10 hours on low boil.
The pork belly is ready when the meat is tender when tested with a knife tip.

Leave the pork belly to cool in its own stock.

Cut the meat into 6 pieces and coat with mustard.

Cover generously with the Malax Loaf crumbs.

Place the pork belly in an oven tray and heat it up in the oven (200 °C). Keep the breaded side up until the meat is hot. Take care not to burn the crumbs.
Serve with warm root vegetable salad and red wine sauce, for example.

Recipe: Malax Loaf’s head chef Antti Puromies.