Balkan winter food is something else let me tell you. Between the smoked meats, pickled veggies, heaps of sarma, and all the warm fluffy homemade breads it’s unlike anything else. The weather may be crumby outside, but the nostalgic memories of childhood these signature “winter foods” evoke the warmest, most comforting feeling. It feels like sitting next to the wood-burning stove, warming your hands, and smelling whatever delicious treat is baking in the oven. One of those winter staples is Cvarci, or pork cracklings which are a quintessential part of Serbian cuisine.
My earliest memories of Cvarci are the days when butchering was done to prepare for the winter, around the age of 4 or 5. Big vats would be piled high with pieces of fresh pork that would then be fried to golden brown and squeezed using a special tool to release all of the excess lard. What’s left is crispy nuggets of meat and fat that are enjoyed with bread, onion, and tursija, those pickled veggies I mentioned earlier. Once everyone has had their fill, the leftovers are used in recipes, like this very commonly found one, Pogacice sa Cvarcima, or pork crackling biscuits.
This is a very simple recipe; the hardest part will be sourcing the pork cracklings. If you don’t have a Balkan store in your area I suggest you try to find a Mexican grocery store instead and look for chicharron. But not the puffed, pork skin, more specifically the fried pork belly pieces that contain both meat and fat. The taste is very similar and it will work very well here. That’s what I used in this recipe!
I hope you decide to give these flakey biscuits a try soon, they are delicious and the layers just peel right off of each other, making it a delectable and indulgent experience. Don’t forget to brush each one with some egg yolk for that extra golden brown color and shine.
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Pogacice sa Cvarcima/Pork Crackling Biscuits
Course: AppetizersCuisine: Balkan, Serbian4
servings30
minutes40
minutesAn easy biscuit recipe with familiar flavors of Serbian pork cracklings
Ingredients
1 tbsp active dry yeast (1 kesica)
2 cups (500 ml) milk, warm
1 tbsp (12 g) sugar
2 tsp (11 g) salt
2 eggs
1 egg yolk
1/4 (60 ml) cup oil
3 cups pork cracklings (about 2 cups blended)
2 tbsp pork lard
Black pepper, to taste (biber)
4-6 cups (480-720g) flour, plus additional for rolling out
Directions
- To the warm milk add the sugar and active dry yeast. Stir and set aside in a warm place to proof.
- To a food processor add the pork cracklings, lard, and black pepper. Blend to a smooth paste. Set aside on the counter until ready to use.
- In a large mixing bowl combine the 2 whole eggs, salt, and oil. Whisk together and add the milk and yeast next. Stir once again and then begin adding the flour. Mix the dough with a spatula until no longer able to do so and then begin kneading the dough with your hands. Add enough flour until the dough is compact and no longer sticks to the bowl.
- Once the dough is a smooth ball, cover with a clean kitchen towel and set aside to rise for about 30-40 minutes depending on the temperature of your home. Or place in a turn-off microwave or oven for faster rising.
- Once the dough has risen, transfer it to a lightly floured work surface. Next, knead the dough briefly to release the air bubbles and then roll it out into a large rectangle. Roll as you would for kiflice, on the thinner side at this step.
- Next, spread the pork crackling and lard paste on top of the dough ensuring an even coat across the surface of the dough.
- Next, fold the left side of the rectangle towards the middle. Next, fold the right side towards the middle so it’s on top of the left piece. Using your rolling pin, gently roll the dough back and forth, left and right to ensure all the seams stick together.
- Next, fold the bottom piece (closest to you towards the middle and then the top piece towards the middle. Lastly, once again fold the left side towards the middle and then the right side towards the middle. Flip the dough so the seams are now on the bottom and you have a smooth top. Roll the dough out very gently to the thickness of your finger.
Tip: Place your finger on the counter next to the dough. The dough should only come up off the counter as high as your finger. If it’s taller than your finger continue rolling it out some more š - Preheat your oven to 350F/175C. Line a baking sheet with parchment paper.
- Using a biscuit cutter or a glass, dip it in flour and then begin cutting out round biscuits. Place each one on the baking sheet with some space in between each one. They will expand and rise.
- Brush the top of each biscuit with the egg yolk and bake for about 20-30 minutes until golden brown.
- Enjoy warm or at room temperature.
