Mogolla Chicharrona with a Twist

Ingredients

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, ground cumin, paprika, dried oregano, salt, and black pepper to create a marinade.
3. 3.
   Rub the marinade all over the pork belly, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for enhanced flavor.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated pork belly and cook until it is browned and crispy on all sides, approximately 10 minutes.
5. 5.
   Transfer the pork belly to a baking dish and roast in the preheated oven for 1.5 to 2 hours, or until the meat is tender and the skin is crispy.
6. 6.
   While the pork belly is roasting, prepare the mogolla bread. In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and warm water. Mix until a soft dough forms.
7. 7.
   Knead the dough on a lightly floured surface for 5-7 minutes, until it becomes smooth and elastic.
8. 8.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
9. 9.
   Preheat the oven to 200°C (400°F).
10. 10.
    Punch down the risen dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
11. 11.
    Bake the mogolla bread in the preheated oven for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Once the pork belly is done roasting, remove it from the oven and let it rest for a few minutes. Then, slice it into bite-sized pieces.
13. 13.
    Serve the crispy chicharron alongside the freshly baked mogolla bread.

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. The fat will render during cooking, resulting in a crispy and flavorful chicharron.
• Mogolla bread — Ensure that the water used for the dough is warm, but not too hot, as it can kill the yeast. Additionally, knead the dough thoroughly to develop gluten, which will give the bread its soft and fluffy texture.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice over the chicharron before serving.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili powder to the marinade.
• To save time, you can use store-bought bread dough instead of making mogolla bread from scratch.
• Serve the Mogolla Chicharrona with a side of fresh salsa or avocado slices for a refreshing contrast.
• Leftover chicharron can be stored in an airtight container in the refrigerator and reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Mogolla Chicharrona as a main dish for breakfast or brunch. Accompany it with a side of scrambled eggs, sliced tomatoes, and avocado for a complete and satisfying meal.

Presentation advice

Arrange the crispy chicharron pieces on a platter, surrounding the freshly baked mogolla bread. Garnish with sprigs of fresh herbs, such as cilantro or parsley, for a pop of color. Serve with small bowls of salsa or hot sauce for dipping.