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    Home » Recipes » Side Dishes

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    Panecicos de Yuca (Cassava and Pork Crackling Rolls)

    Panecicos Recipe (Cassava and Pork Crackling Rolls): an obscure dish of our cuisine, known better as roadside fare. Perfect with a frosty-cold beer.

    En Español Recipe ↆ

    Panecico (cassava and pork crackling roll) is an obscure dish of our cuisine, known better as roadside fare. Our recipe is a slightly modernized version of this Tierra Adentro dish.

    Panecicos Recipe (Cassava and Pork Crackling Rolls): an obscure dish of our cuisine, known better as roadside fare. Perfect with a frosty-cold beer.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Recipe

    Why we ❤️ it

    Panecicos are not something people make at home, if you've ever encountered it "in the wild" it was almost certainly at a roadside stand. It is also known as bobote, or chola [1], depending on the region of the country.

    While I would love to think of myself as an intrepid investigative writer, traveling the Dominican countryside in search of hidden treasures of our culinary culture, the fact is that I am not that. We just travel aimlessly around the country from time to time, sampling the local foods and befriending perfect strangers on local colmados.

    That is even easier to do if you realize how amazingly friendly and talkative we Dominicans are.

    • Panecicos Recipe (Cassava and Pork Crackling Rolls)
    • Panecicos Recipe (Cassava and Pork Crackling Rolls): an obscure dish of our cuisine, known better as roadside fare. Perfect with a frosty-cold beer.

    About this recipe

    I originally learned from my readers about this dish, it was Dominicans' friendliness and openness that led me to find out how to make it. This is a pretty obscure dish, I have only tried it from one vendor on the road from Dajabon to Loma de Cabrera, although I have heard of at least two other vendors in the country.

    Thanks to Doña Nena and Elba Rosa from Partido, Dajabón, for confirming some details of the recipe.

    If you are looking for a version that is a little easier, try this pan de yuca based on the same concept and recipe.

    Buen provecho!

    Tia Clara

    Recipe

    Panecicos Recipe (Cassava and Pork Crackling Rolls)
    Keep screen on while cooking

    [Recipe + Video] Panecicos (Cassava and Pork Crackling Rolls)

    By: Clara Gonzalez
    Panecicos (cassava and pork crackling rolls) are an obscure dish of our cuisine, known better as roadside fare. Perfect with a frosty-cold beer.
    5 from 3 votes
    Save for Later Send by Email Print Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Lunch
    Cuisine Dominican
    Servings 8 (aprox)
    Calories 313 kcal

    Ingredients

    • 1½ pound yuca (cassava), [0.7 kg] peeled, washed
    • 1 cup chicken broth, , unsalted
    • 1½ teaspoon salt, (or to taste)
    • 3 tablespoons butter (salted), at room temperature
    • 1 tablespoon aniseed
    • 1 egg (medium), whisked
    • 1 pound pork cracklings, (chicharrones) minced
    • 8 plantain leave squares, or parchment paper, cut into 5"x5" [13 x 13 cm] squares.
    • 2 tablespoon vegetable oil, to grease the skillet

    Instructions
     

    • Grating yuca: Grate using the least coarse side of the grater, or using the grater attachment of your food processor (which I did).
      Place the grated cassava on a clean cotton cloth and squeeze as much liquid as you can. Catch the liquid into another container and measure the amount released.
    • Measuring liquid
      Measuring broth: Measure that same amount of chicken broth (I used 1 cup of broth, the amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.
    • Softening the leaves
      Softening the leaves: Boil a pot full of water, and dip the leaves until they are pliable (about a minute). Remove from the water and set aside.
    • Wrapping the panecicos
      Making the buns: Mix broth, with salt to taste. Add butter and aniseed. Combine with the yuca and mix well. Add whisked egg. Mix well.
      Add the cracklings to the cassava mixture and mix well.
      Place ¼ cup of the batter onto a piece of plantain leaf, or parchment paper and wrap. It should have a thickness of less than ½ an inch [about 0.75 cm].
      Make more bundles with the rest of the batter.
    • Cooking the panecicos
      Cooking: Heat a greased skillet over medium heat. Place 2 to three of the wraps on the skillet, cover with the lid, and cook for 15 minutes. Flip, cover, and cook for 10 more minutes.
      Unwrap one and check for doneness, if needed, rewrap and cook more as needed.
      Repeat with the rest of the wraps.
    • Unwrapping the panecico
      Serving: Serve wrapped to prevent them from drying out, and unwrap just before eating.

    Tips and Notes

    You can also bake the panecicos in an oven preheated at 400º F [200 ºC] for 30 minutes. Check one for doneness and bake 10 more minutes if needed. 

    Nutrition

    Calories: 313kcalCarbohydrates: 22gProtein: 4gFat: 23gSaturated Fat: 9gCholesterol: 35mgSodium: 310mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 95IUVitamin C: 13.2mgCalcium: 13mgIron: 0.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR gluten-free, traditional, yuca, yuca bread
    More recipes with: meat, pork, yuca

    References

    1. Ningún lugar está lejos - Panecicos, ricos panes criollos
    Edited: Aug 8, 2020 | Publish: Jan 25, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    Recipe Rating




    Recipe Rating




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    10 Comments
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    Luna
    March 20, 2013 12:01 PM

    I'm allergic to pork. Is there any other kind of crackling I can use?

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    Sharon
    November 11, 2014 11:21 PM

    Just made this with bits of sliced ham instead of cracklings. Came out delicious! I'm always looking for cassava recipes as my son is allergic to gluten and this is is a definite winner. I freeze a lot of my baking so my son always has something on hand to… Read more »

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    Suzanne Perazzini
    January 30, 2013 1:54 AM

    That's fascinating. It's like a twice-cooked bread roll. It is perfect for my no-grains diet. I must go hunt out some cassava. I guess different things could be substituted for the crackling if you wanted to.

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