Alentejo-Style Bread with Pork (Migas à Alentejana)

Alentejo-Style Bread with Pork (Migas à Alentejana)

Day-old bread soaks up garlicky pork drippings for a rustic, savory Portuguese classic.

Total 12 hr Makes 4 servings Calories 620/serving

Dietary

Dairy free, Nut free

Allergens

Wheat

This traditional Alentejo dish transforms stale country bread into a moist, savory mash enriched with marinated pork and paprika-laced pan drippings. Cubes of pork loin marinate in garlic, bay leaf, and white wine before frying, and the flavorful fat is worked into torn bread until it turns creamy and cohesive. Serve it as a hearty main course alongside the fried pork and a simple green salad.

Ingredients

  • 1 1/2 pounds pork loin, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 tablespoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound day-old crusty country bread, torn into small pieces
  • 1/2 cup lard
  • 1 cup water, plus more as needed
  • 2 tablespoons fresh cilantro, chopped
  • 1 lemon, cut into wedges

Method

  1. In a large bowl, combine the pork cubes, minced garlic, bay leaf, white wine, paprika, salt, and pepper. Cover and refrigerate to marinate.

  2. Remove the pork from the marinade, reserving the liquid, and pat the pork pieces dry with paper towels.

  3. Place the torn bread in a very large bowl and moisten with 1 cup water, tossing until evenly damp but not soggy. Let sit while you cook the pork.

  4. Melt the lard in a large deep skillet over medium-high heat until shimmering.

  5. Add the pork in batches and fry, turning occasionally, until deeply browned on all sides and cooked through, 10 to 12 minutes per batch. Transfer browned pork to a plate.

  6. Pour the reserved marinade into the skillet with the pork drippings, scraping up any browned bits, and simmer until reduced slightly, about 3 minutes.

  7. Reduce heat to medium-low and add the moistened bread to the skillet with the drippings, tossing and pressing with a wooden spoon to absorb the fat evenly.

  8. Cook the bread mixture, stirring and mashing constantly, until it turns creamy and slightly sticky and pulls together into a cohesive mass, 10 to 15 minutes. Add a splash more water if it looks dry.

  9. Return the fried pork to the skillet and toss briefly to combine and reheat, about 2 minutes.

  10. Taste and adjust salt and pepper, then transfer to a serving platter, scatter with chopped cilantro, and serve hot with lemon wedges.

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★ 4.0 (1)

Alentejo-Style Bread with Pork (Migas à Alentejana)

This traditional Alentejo dish transforms stale country bread into a moist, savory mash enriched with marinated pork and paprika-laced pan drippings. Cubes of pork loin marinate in garlic, bay leaf, and white wine before frying, and the flavorful fat is worked into torn bread until it turns creamy and cohesive. Serve it as a hearty main course alongside the fried pork and a simple green salad.

12 hr 4 servings 620 cal

Ingredients

  • 1 1/2 pounds pork loin, cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 tablespoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound day-old crusty country bread, torn into small pieces
  • 1/2 cup lard
  • 1 cup water, plus more as needed
  • 2 tablespoons fresh cilantro, chopped
  • 1 lemon, cut into wedges

Method

  1. 1

    In a large bowl, combine the pork cubes, minced garlic, bay leaf, white wine, paprika, salt, and pepper. Cover and refrigerate to marinate.

  2. 2

    Remove the pork from the marinade, reserving the liquid, and pat the pork pieces dry with paper towels.

  3. 3

    Place the torn bread in a very large bowl and moisten with 1 cup water, tossing until evenly damp but not soggy. Let sit while you cook the pork.

  4. 4

    Melt the lard in a large deep skillet over medium-high heat until shimmering.

  5. 5

    Add the pork in batches and fry, turning occasionally, until deeply browned on all sides and cooked through, 10 to 12 minutes per batch. Transfer browned pork to a plate.

  6. 6

    Pour the reserved marinade into the skillet with the pork drippings, scraping up any browned bits, and simmer until reduced slightly, about 3 minutes.

  7. 7

    Reduce heat to medium-low and add the moistened bread to the skillet with the drippings, tossing and pressing with a wooden spoon to absorb the fat evenly.

  8. 8

    Cook the bread mixture, stirring and mashing constantly, until it turns creamy and slightly sticky and pulls together into a cohesive mass, 10 to 15 minutes. Add a splash more water if it looks dry.

  9. 9

    Return the fried pork to the skillet and toss briefly to combine and reheat, about 2 minutes.

  10. 10

    Taste and adjust salt and pepper, then transfer to a serving platter, scatter with chopped cilantro, and serve hot with lemon wedges.