Panecicos [Recipe + Video] Cassava and Pork Crackling Rolls

🧂 Ingredients

• 1½ pound yuca

  (cassava) [0.7 kg] peeled, washed
• 1 cup chicken broth

  , unsalted
• 1½ teaspoon salt

  (or to taste)
• 3 tablespoons salted 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

• 1 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.
• 2 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.
• 3 Boil a pot full of water, and dip the leaves until they are pliable (about a
  minute). Remove from the water and set aside.
• 4 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.
• 5 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.
• 6 Serve wrapped to prevent them from drying out, and unwrap just before eating.

Nutrition Info