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.
Course Lunch
Cuisine Dominican
Keyword gluten-free, traditional, yuca, yuca bread
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 (aprox)
Calories 313kcal
Author Clara Gonzalez


  • 1 1/2 lb [0.7 kg] of cassava
  • 1 cup of unsalted chicken broth
  • 3 tablespoons of butter
  • 1 tablespoon of aniseed
  • 1 teaspoon of salt
  • 1 lb of chicharrones (pork crackling)
  • Some oil to rub on your hands and grease baking tray


  • Peel and wash the cassava. 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.
  • When you have finished straining the cassava, measure the amount of liquid that you extracted and add that same amount of chicken broth to the cassava (I used 1 cup of broth, amount may vary depending on the cassava you use). You may discard the liquid extracted from the cassava.
  • Add butter, aniseed, and a 1/2 tablespoon of salt to the cassava. Mix well with your hands.
  • Add the cracklings to the cassava mixture and mix well.
  • Place the mixture in a large non-stick pan and heat over low heat.

  • Cook stirring constantly, turning the mixture at the bottom until it turns into a darker, more translucent color (see picture of mixture halfway the process). Remove from the heat and place into another container (to stop the cooking process). Let it cool down to room temperature.
  • Preheat oven to 400 ºF [200ºC].
  • Rub oil on your hands and place 1/4 cup of mixture on your hand. Form balls with it and place on an oiled baking tray or silpat.
  • Bake until the top turns a light golden color (15-20 minutes).
  • Remove from the heat, serve warm.


While the bread "rises" a bit in the oven, there is no real leavening, just the heated gas (steam) trapped inside pushing out. The result is a more attractive, lighter "bread" than the traditional.


Calories: 313kcal | Carbohydrates: 22g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 310mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 13.2mg | Calcium: 13mg | Iron: 0.4mg