A recipe for Chilean bread with pork cracklings, sometimes also known as “pan chilote,” ideal for cold winter days, full of flavor and calories, very easy to prepare and perfect for the whole family.
Contents
How to make Bread with Pork Cracklings?
If you wish, you can make the pork cracklings at home and use the warm fat from cooking to make the bread dough. Otherwise, you can always find them at a local store.
Nutritional facts
Each serving of homemade bread with pork cracklings contains approximately 450 kcal, 70 g of carbohydrates, 15 g of fat (5 g saturated), 10 g of protein, 1 g of sugars, and 300 mg of sodium.
Bread with Pork Cracklings recipe
Category: Breads
Preparation: 60 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 1 kg of flour
- 750 cc of warm water
- 300 g of pork cracklings
- 150 g of lard
- 40 g of yeast
- 2 teaspoons of salt
- 1 teaspoon of sugar
Preparation
- In a glass bowl, add the flour, make a well in the center, and add the salt, yeast, and sugar. Incorporate the warm water, moistening the yeast and warm lard (if you prepare the pork cracklings at home, you can use the same lard), and mix all the ingredients until obtaining a homogeneous dough with an elastic and uniform texture.
- Spread the mixture on a floured surface, place the pork cracklings in the center of the dough, and work them into the dough again, mixing and distributing the cracklings evenly. Preheat the oven to 180°C (356°F) for at least 10 minutes.
- Cut the dough into small portions to your liking and knead each one individually into a rounded and slightly flattened shape. Cover them with a clean kitchen towel and let them rise for about 60 minutes or until they double in size.
- Prick each bread roll with a fork and bake in the preheated oven for about 30 minutes or until they are golden brown on the surface.
- Serve the warm bread rolls with pork cracklings alone, with homemade butter, pebre (Chilean salsa), merkén sauce, or as you prefer.
Benefits and properties
Chicharrón is rich in protein, which is essential for muscle repair and growth. It contains fats, including both saturated and unsaturated fats, which provide energy and support cell function.
Did you know?
The word “chicharrón” derives from the onomatopoeia “chich,” which is the sound that hot fat makes when frying, from which words like “achicharrado” (charred) derive, referring to fried or burnt cooking.
