Migas Alentejanas (Bread Migas with Pork)

Method

1. 1
   • pork tenderloin 400 g
   • white bread 300 g
   • garlic 6
   • smoked paprika 1 tbsp
   • salt to taste
   • black pepper to taste

   Season the pork — Season the pork cubes with salt, pepper, smoked paprika and half the garlic. Let marinate for 15 minutes while you tear the bread.

   ⏱15 min
2. 2
   • white bread 300 g
   • water 1½ dl

   Soften the bread — Sprinkle the torn bread with the water so it softens evenly but does not turn to mush; toss and let sit for 5 minutes.

   ⏱5 min
3. 3
   • pork tenderloin 400 g
   • olive oil 5⅓ tbsp
   • lard 1 tbsp

   Sear the pork — Heat the olive oil and lard in a wide pan over medium-high heat. Sear the pork for 6-8 minutes until browned and cooked through, then remove and set aside.

   ⏱10 min
4. 4
   • garlic 6
   • bay leaf 1

   Flavor the oil — In the same pan, add the remaining garlic, bay leaf and chili, and cook for 2-3 minutes until fragrant.

   ⏱3 min
5. 5
   • pork tenderloin 400 g
   • white bread 300 g
   • fresh parsley 3 tbsp

   Fry the migas — Add the softened bread to the pan and press and turn it with a wooden spoon for 6-8 minutes until it forms a cohesive, slightly crisp mass that pulls away from the pan. Return the pork to the pan, stir through, scatter with parsley and serve hot.

   ⏱8 min