Llardons or Chicharrones coca is a typical coca of the verbena of San Juan and Carnival. It is a sweet that does not need much elaboration, since it is from the simplest cocas and we can even do it at home. It is very typical in Catalonia and is accompanied by a cup of cava. The coca of Llardons or Chicharrones is a fine and a bit dry coca. It is a totally different coca from that of Brioche, since Llardonss is done with puff pastry, pork pork rinds are placed and accompanied by pinions and sugar, offering a sweet with a contrast of incredible flavors and textures. Do you want to learn to prepare it? Keep reading and discover in recipes how to make Llardons coca.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make Llardons coca (chicharrones): |
| 1 rectangular puff pastry 150 grams of sugar (¾ cup) 40 grams of piñones 50 grams of sugar (¼ cup) 1 egg |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Ingredients to make Llardons coca (chicharrones):
1. Put the piñones soak before so that they do not burn immediately.
2. Chicharrones are obtained from the pig and, for coca, it is necessary to put them in a chopper so that they are smaller. If you have no chopper, you can put them in a cloth and chop them with a mortar. Of course, they should not be dusty, pieces of pork rinds must be seen.
Trick: Heat the oven to 180 ºC with heat up and down.
3. The puff pastry must remain in the fridge until it is used to be cold. At the time of making the puff pastry cake, place the puff pastry sheet with the baking paper on an oven tray. Click the base with a fork without reaching the edges. Beat an egg and paint the dough with a kitchen brush. Do you want to make the homemade dough? Do not miss our easy puff pastry recipe.
4. Put the chicharrones pressed throughout the base of the dough so that they are well distributed. Drain the pine nuts and distribute them above the pork rinds. Give them a bit of the edges of Llardons coca so that it is more beautiful. To do this, you can use your fingers, a knife or a fork.
5. The coca of chicharrones ends putting the sugar on top. Bake the coca by placing it just below the center, activate the fan and leave it about 15-20 minutes.
6. When you see that the edges are golden brown, Coca will be ready. At this point, take it out and let it cool until eating. Since the mass of the coca of Llardons or Chicharrones is very fine, it is advisable to monitor that it does not burn in the oven and control the weather very well. As soon as you begin to brown, it is preferable to remove it.
