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    My Colombian Recipes » Recipes » Appetizers and Snacks » Mogolla Chicharrona (crispy Pork Belly Stuffed Bread)

    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread)

    Feb 26, 2015 · Modified: Sep 3, 2022 by Erica Dinho · 4 Comments

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    Mogolla Chicharrona is a traditional Colombian bread stuffed with crispy pork belly or chicharrón. Theay are delicious for breakfast or afternoon snack with a cup of coffee.

    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin

    Chances are good if you're from Colombia that you’ve eaten Mogolla Chicharrona, or at least heard of this traditional bread from the Cundinamarca department.

    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin
    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin

    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread)

    Erica Dinho
    5 from 4 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Colombian
    Servings 4 servings
    Calories 1437 kcal

    Ingredients
     

    • 1 envelope of yeast
    • 7 oz. plus 4 tablespoons of warm water
    • 4 cups of all purpose flour
    • 1 teaspoon of salt
    • 6 tablespoons of sugar
    • ½ cup of unsalted butter melted
    • 2 large eggs at room temperature
    • 1 beaten egg for the glaze
    • 2 tablespoons of melted butter for the glaze
    • 2 cups of small pieces of crispy pork belly or chicharrón de cerdo see the recipe

    Instructions
     

    • Pour 4 tablespoons of warm water into a small mixing bowl. The water should be hot, but not so hot that you can’t bear to put your fingers in it. Add ½ of the sugar and yeast and stir to dissolve. Wait about ten minutes for the yeast to begin to grow.
    • In a large mixing bowl add the flour, salt, remaining sugar and the water and yeast mixture and begin mixing. Use your hands for this, as you really get the perfect feel for the consistency of the dough. Add the butter and eggs. Mix well.
    • Knead the dough on a clean, dry, flat surface. Sprinkle your work surface with a handful of flour, put your dough on top and start kneading. Add bits of flour if necessary to keep the dough from sticking to your hands or surface.
    • Keep kneading until the dough is ready. This may take 8 to 10 minutes. It will be quite elastic. It should not be too dry, as it should still give and stretch easily without tearing.
    • Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
    • Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 9 equal size pieces and let them rest for about 10 minutes.
    • Roll out into a square and add chicharrón pieces in the center, then close by folding in the four corners to the center to form a filled square shape. Place on a baking sheet lightly greased, spacing evenly. Cover and let rise in a warm place for 20-30 minutes.
    • Preheat the oven to 400˚ F. Brush the tops of the mogollas with the beaten egg and melted butter. Bake for 15-20 minutes or until the tops are golden brown and the mogollas are baked through. Serve warm.

    Nutrition

    Calories: 1437kcalCarbohydrates: 114gProtein: 28gFat: 96gSaturated Fat: 42gPolyunsaturated Fat: 9gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 292mgSodium: 885mgPotassium: 399mgFiber: 3gSugar: 18gVitamin A: 1082IUVitamin C: 0.4mgCalcium: 53mgIron: 7mg
    Keyword colombian bread, mogolla
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!


    Mogolla Chicharrona is a small bread stuffed with small pieces of crispy pork belly, or chicharrón de cerdo. To make a good and very crispy chicharrón colombiano, rub the pieces of pork belly with salt and baking soda, then place them in a saucepan with water, cook on the stove, and let it cook for a while. At the end, increase the heat, and fry them using their own fat.

    Colombian-Style Fried Pork Belly (Chicharrón Colombiano)|mycolombianrecipes.comPin

    These Mogollas are best warm, fresh out of the oven. They are perfect for breakfast served with a cup of coffee or for el algo, after a satisfying siesta.

    Buen provecho!

    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin
    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin
    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin
    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread)Pin
    Mogolla Chicharrona (Crispy Pork Belly Stuffed Bread) |mycolombianrecipes.comPin

    More Appetizers and Snacks Recipes

    Colombian Yuca Bread (Pan De Yuca)Patacones Con Carne Desmechada (Fried Green Plantains With Shredded Beef)Pasteles De Garbanzos (Chickpea Pies)Roasted Cassava (Yuca Asada)Torta De Choclo (Colombian-Style Corn Cake)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Chica Andaluza

      February 26, 2015 at 1:25 pm

      5 stars
      They look so good, In northern Spain we ate something very similar which they called Bollos Prenaos! (Sorry, can't do the n with the squiggle on my keyboard)!

      Reply
    2. Angie@Angie's Recipes

      February 26, 2015 at 11:15 pm

      5 stars
      They look so delicious! Love that crisp pork belly.

      Reply
    3. grace

      February 27, 2015 at 9:40 am

      5 stars
      oh my, what a treat! i've had some really nasty pork belly in my day, but i've had some that was really delicious too. what you've made definitely looks like the latter!

      Reply
    4. Evelyne@cheapethniceatz

      March 01, 2015 at 8:06 pm

      5 stars
      Oh wow these stuffed breads look seriously amazing and tasty.

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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