Migas is a unique and traditional dish in both Portuguese and Spanish cuisine. Typically served in the morning as a hearty meal, migas combine a savory bread crumb pudding with some type of meat on the side. Migas à Alentejana is the version of the dish coming from southern Portugal in Alentejo and is one of their most traditional foods. It is made with pork on the side and the leftover wheat bread which uses garlic and olive oil as the main flavor components.
1 pound pork ribs
1/2 pound pork loin, sliced
8 garlic cloves, chopped
2 tablespoons lard
1 pound crusty bread, sliced into thin strips
2 tablespoons olive oil
1 onion, minced
3 cups water
1 by leaf
salt and black pepper to taste
1 teaspoon chopped parsley
1) In a bowl, season the meat with salt and black pepper to taste, bay leaves, and 6 garlic cloves. Leave it marinating in the refrigerator for 2 hours.
2) In a saucepan on medium heat, add the lard and pork meat and let them fry until well browned. Once they are browned, take out the meat and set it aside in a bowl. Leave the lard in the pan.
3) Begin boiling the 3 cups water in another saucepan.
4) Now add the bread to the saucepan with the lard along with the olive oil, onion, and the rest of the garlic cloves. Let it fry on medium heat.
5) Slowly add the water, and stir it well as you do. Let it cook and stir until the bread absorbs the water.
6) Once it is done, pour it onto a platter and serve with the fried pork around.
7) Cover with the chopped parsley and serve.