Cook and Scale
Migas Alentejanas (Bread Migas with Pork)
4 servings · 40 min total
Rustic Alentejo bread migas fried with garlic, smoked paprika and pan-seared pork — a satisfying countryside classic that turns stale bread into gold.
Ingredients
- 400 g pork tenderloin, cubed
- 300 g white bread, stale, torn into small pieces
- 1½ dl water
- 6 garlic, minced
- 5⅓ tbsp olive oil
- 1 tbsp smoked paprika
- 1 bay leaf
- 1 fresh chilli, chopped
- 1 tbsp lard
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
Flavor the oil — In the same pan, add the remaining garlic, bay leaf and chili, and cook for 2-3 minutes until fragrant.
- 5.
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.