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Pan de Chicharrones

Serves 10 Bread dairy-free, meat, Breads & Pastry

Pan de Chicharrones

Pan de chicharrones hails from the rustic kitchens of Argentina's countryside, where it's cherished as a hearty accompaniment to the traditional asado. This bread, generously studded with savory pork cracklings, is a staple that rural families often prepare to share around the outdoor grill. Wrapped in a cloth, it travels easily, maintaining its warmth and inviting aroma until the moment it's torn apart by eager hands.

This loaf offers a satisfying combination of textures and flavors, with the chicharrones providing pockets of salty, crispy richness against the soft, chewy crumb. Its robust nature means it can stand alone as a meal or complement the smoky, charred meats of the asado, making it a beloved addition to any outdoor gathering.

Ingredients

  • 500 g (4 cups)flour
  • 150 g (5 oz)chicharrones (pork cracklings)
  • 7 g (2 tsp)yeast
  • 1 tspsalt
  • 300 ml (1 1/4 cups)water

Method

  1. In a large mixing bowl, combine 500 g (4 cups) of flour, 7 g (2 tsp) of yeast, and 1 tsp of salt. Gradually add 300 ml (1 1/4 cups) of water while stirring with a wooden spoon until a rough dough forms. The dough should be slightly sticky but not too wet.
  2. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself. Continue kneading until the dough is smooth and elastic, which indicates that the gluten has developed properly.
  3. Gently flatten the dough and sprinkle 150 g (5 oz) of chicharrones evenly over the surface. Fold the dough over the chicharrones and knead briefly to incorporate them evenly throughout the dough. The cracklings should be well distributed, giving the dough a slightly speckled appearance.
  4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area until it has doubled in size. This will take about 1 to 2 hours, depending on the ambient temperature. The dough is ready when it springs back slowly when poked with a finger.
  5. Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round loaf. Tuck the edges underneath to create a smooth top. Place the shaped loaf on a baking sheet lined with parchment paper and cover it with a cloth to proof for 30 minutes. The loaf should puff up slightly during this time.
  6. Preheat your oven to 200°C (400°F). Once the loaf has proofed, place it in the oven and bake until it is a deep golden brown and sounds hollow when tapped on the bottom, about 30 to 40 minutes. This hollow sound indicates that the bread is fully baked and the interior is cooked through.
  7. Remove the loaf from the oven and let it cool on a wire rack for at least 15 minutes before slicing. The bread should feel firm and the cracklings should be visible on the surface. Enjoy your Pan de Chicharrones warm, ideally as part of a traditional asado meal.