Entree: Portugal – Alentejo – Migas à Alentejana (Alentejo-style migas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (450 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 4 oz (115 g) chouriço, sliced thin
- 10 oz (280 g) day-old country bread, torn into 1-inch (2.5 cm) pieces
- 1/2 cup (120 ml) extra-virgin olive oil
- 6 cloves garlic, minced
- 1 1/2 cups (360 ml) water or light chicken broth
- 1 tsp (6 g) sweet paprika (pimentón doce)
- 1 tsp (6 g) fine sea salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (14 g) fresh cilantro (coriander) leaves, chopped
- 4 large eggs, approx. 2 oz (57 g) each (optional; for serving)
- Lemon wedges, for serving

Instructions

1. In a large skillet or heavy pan, heat half the olive oil over medium-high heat. Brown the pork shoulder pieces until nicely caramelized and cooked through, 6–8 minutes. Remove and set aside. In the same pan add the chouriço slices and fry briefly until they release oil and begin to crisp, 2–3 minutes; remove and reserve with the pork.
2. Lower heat to medium, add the remaining olive oil and sauté the minced garlic until fragrant but not browned, about 1 minute. Stir in the paprika, then add the torn bread and toss to coat thoroughly in the garlicky oil.
3. Pour the water or broth over the bread a little at a time, tossing and pressing the bread into the pan so it absorbs liquid and begins to break down into a cohesive, crumbly mass (the migas). Cook, stirring and pressing intermittently, until the bread is soft but starting to brown in places, 8–12 minutes total. Add salt and pepper to taste.
4. Return the pork and chouriço to the pan and fold them into the migas so the meat is distributed evenly. Cook another 2–3 minutes to meld flavors.
5. If using eggs, fry them in a small skillet to desired doneness. Stir chopped cilantro into the migas just before serving. Serve hot with fried eggs on top (optional) and lemon wedges on the side for squeezing.