Lunch · 40 min · portuguese

Migas Alentejanas

Dinner decisions, handled: Migas Alentejanas pairs day-old bread with pork belly for a 40-minute Portuguese lunch.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Day-old bread
• 1/2 lb Pork belly
• 1/4 lb Chouriço sausage
• 6 cloves Garlic
• 1/4 cup Olive oil
• 1 cup Water
• 1/4 cup Parsley

Steps

1. Tear the bread into chunks and sprinkle with water; rest 10 minutes until evenly damp.
2. Render the pork belly and chouriço until crisp; remove and set aside.
3. Fry the sliced garlic in the fat until golden and fragrant.
4. Add the damp bread and cook, stirring and breaking it up, 15 minutes until toasted and crumbly.
5. Fold back the meats; the migas should be dry and crumbly, never mushy.
6. Serve with parsley and a fried egg on top if you like; peasant food elevated.

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