Thursday, January 7, 2010

Pan De Chicharrón - Savoury Bread

My aunty Mariana (dad's sister) grew up under the cullinary shadow of my grandmother - who was an amazing cook!  All her life she had to hear how amazing her mother's cooking was... when my beautiful grandmother passed away, Mariana took up the reigns and started to make all the classic meals that were so venerated in the of which is the gorgeously delicious pan de chicharrón.  I don't have an equivalent recipe to compare it to for those who haven't eaten it - but it is like a savoury bread... so delicious - I would recommend giving this one a go!.

Pan de Chicharron



  • 1kg plain flour
  • 2 teaspoons of yeast
  • warm water
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 250g of chicharron (crackling with parts of the meat still attached)
  • 1 teaspoon of lard or butter

Place in a bowl dry yeast (enough warm water as yeast pack directs) add the salt and pepper.

Place the flour in a bowl and in the centre add the crackling and lard or buttter and bit by bit add the leavened mixture working through well until a dough is formed.  Add enough warm water to make the flour dough like.  Let the dough rest and rise. 

Once mixture rises.  Make small round balls and set aside to rest for 10mins or so.  Then place the small balls in a baking pan and gently squash down so it is like a small turkish pide.  Make small cuts into the top of the bread.  Cook in a pre-heated oven at 180degrees for 15-20mins or until cooked through.

You can eat it as it is...with a dip, or with small salami bites...this is actually just divine!  As strange as it sounds- give it a try!!

Cocinar, Comer and Ser Feliz!

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