Coca de Llardons (Catalan Pork Crackling Pastry)
Why this recipe works
- Sweet-savoury crunch: Pork crackling, pine nuts and sugar create a crisp, nutty topping that contrasts with the flaky pastry.
- Fast assembly: Ready-made puff pastry keeps the method simple while still giving a layered, bakery-style result.
- Distinctive flavour: Lemon zest lifts the richness of the crackling and butter, keeping the pastry from tasting heavy.
Get the most out of this recipe
Texture tips
- Keep the pastry cold: Cold pastry rises more cleanly and bakes into sharper, flakier layers. Chill it briefly if it becomes soft while rolling.
- Bake until deeply golden: A pale finish will taste soft rather than crisp; look for a well-coloured top and firm edges before removing it from the oven.
Ingredient notes
- Choose plain pork rind: Use unsweetened, plainly seasoned pork rind so the crackling stays savoury without clashing with the sugar and lemon.
- Use all-butter pastry if possible: All-butter puff pastry gives a richer flavour and a cleaner, more delicate flake than many vegetable-fat versions.
- Pine nut alternatives: Pistachios work well, but they give a sweeter, greener flavour and a slightly different crunch from the classic pine nut finish.
Authenticity notes
- Catalan sweet-savoury style: This pastry reflects the Catalan taste for combining crisp pastry, sugar and savoury llardons, or pork cracklings.
- Pastry base variations: Some versions use a more traditional coca dough, while puff pastry is a practical shortcut that keeps the result light and crisp.
Make-ahead tips
- Best on the day: The pastry is at its crispest shortly after baking, once the sugar has set and the layers are still dry.
- Refresh before serving: If it has softened, warm it in a 180°C (355°F) oven for a few minutes to bring back the crisp texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and line a baking tray with parchment paper. Put the puff pastry on the worktop for 5 minutes so it is cold but pliable.
- Crush the pork rind into small, irregular pieces. In a bowl, mix the pork rind with the pine nuts and finely grated lemon zest.
- Roll the puff pastry into a rectangle about 3 to 4 mm thick. Scatter over the pork rind mixture, then fold the pastry in half and roll again to press the filling in.
- Transfer the pastry to the lined tray and lightly score a grid to help with cutting later. Beat the egg, then brush it over the top.
- Sprinkle the caster sugar evenly over the egg-washed pastry. Bake for 20 to 25 minutes until deeply golden, puffed and crisp.
- Cool on the tray for 10 minutes so the sugar sets slightly. Cut into squares and serve warm or at room temperature.
Recipe notes
Tips
- Keep the pastry cold throughout; if it starts to feel soft, chill it for 10 minutes before baking for a better rise.
- For a more even topping, rub the lemon zest into the caster sugar with your fingertips before sprinkling it over the pastry.
- If serving to young children, cut smaller squares and check for any very hard pieces of pork rind.
Substitutions
- Replace Pine nuts with Pistachios for a greener, slightly sweeter nutty flavour.
- Replace Caster sugar with Demerara sugar for a crunchier, more caramelised topping.
Storage
- Refrigerate up to 2 days
- Store in an airtight container; it is best on the day it is baked. To refresh, warm in a 180°C (355°F) oven for 5 to 7 minutes until crisp again.
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Recipe overview
- Servings: 8 servings
- Yield: coca squares
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Tree nuts Wheat
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